TRULY AWESOME!!!! Everyone told me that this was the best baked potato soup they had eer had!

We added a packet of powdered Hidden Valley Ranch dressing and would probably add two next time. In addition, we used 6 potatoes. We baked three in the microwave and then cubed them with the skins on. We peeled three and cubed and boiled them. The boiled cubes retained a bit more of their shape while the baked ones mixed into the soup more. I would suggest getting some extra sour cream for garnish (we neglected to think of this). It's pretty high in fat \but there's plenty you could do to the recipe if that stuff matters to you. Use 1% milk, low fat sour cream, substitute chicken broth for half the milk, use low fat cheese, use turkey bacon, etc.

Ok, seriously...like this needs another review, right? Of course it does! We liked the original recipe a LOT. However, it is a little thick. I cut back on the flour to solve that problem. I also just boil my potatoes until tender to speed this up a little. Other than that, the flavors are WONDERFUL!

I love this soup (although I think the original recipe's a little too thick to be called a 'soup'- maybe more of a stew)! Instead of baking the potatoes beforehand, I simply peel, cube and boil them until they're soft. I also use real bacon bits instead of bacon slices, and pretty much bypass the first step. If you want a thinner soup, cut the flour in half. Otherwise, a terrific recipe.

I rated this recipe low mainly because it's SO FATTENING! After I made it, I honestly didn't want to eat it because I knew what was in it! My fiance in Iraq has one request though and that's to learn how to make and master Potato Soup. I will be finding another recipe that's healtier for us.

Oh my gosh! Love it. I made only one change. I used half milk and half chicken broth. Learn that from Rachael Ray. It makes it taste like it cooked all day. Never any leftovers. Made 5 times already.

Real good recipe, nice taste. I think I'd add an extra potato next time, though, as it came out a little on the thin side.

I love this recipe! I use it about once a month and even my "I don't like soup husband" enjoys it. I only add about 3-4 cups of milk, and I do not add the flour or margarine. Over all it's a very filling soup that is super YuMMy and is sure to be a hit!

This soup was awesome! It has such good flavor. I made on a weeknight...that may be a mistake because it is somewhat time consuming. I think this is a weekend soup for sure! It's worth every minute though! We all loved it.

very good! Makes a lot, froze some and gave some to the neighbors!!

I made the recipe for 2 servings. (My husband doesn't like mashed potatoes.) I used 5 Fingerling potatoes, low fat sour cream, 1% milk, and non hydrogenated margarine. I also took advice from another review and added garlic powder. I didn't have any bacon, so I used bacon bits. I didn't cook the potatoes ahead of time. Instead I followed the directions without cooking them. I cut the potatoes in half then cut them in 1/2 inch pieces. They softened, but not enough to break up and become mashed. I also added more sour cream, and used Cougar Gold Cheese, it's a very sharp cheese you can buy online. The flavor was great! I gave this recipe 4 stars because without adding your own flavoring, it's bland.

This was ok. It was bland like some of the other reviews mentioned, so we smothered each serving with extra cheese, bacon, sour cream and onions, just like a loaded baked potato. I followed the recipe except for substituting bacon fat for the butter. I didn't peel the potatoes or mash them up all the way so it was more chunky, but by the next day the leftovers were basically just mashed potatoes. I've had baked potato soup that was more flavorful, and this wasn't quite it. If I decided to make this again, I would probably try one of the other Baked Potato Soup recipes on this site, or else cut the potatoes and milk in half or double the other ingredients. By the way, if you want a great recipe with "loaded baked potato" taste, try the Baked Potato Salad I recipe on this site :)

Awesome winter recipe! I love to make this with bread bowls. After I scoop out the insides of the bowls, I save it for the next day. After the soup has sit in the refridge for a night, it is a lot thicker, perfect for dipping with the remaining bread! yum!

This soup is really quite good. I agree that the roux was a bit too much and made it a bit too thick, but I compensated by adding vegetable broth before simmering. I also added some extra seasonings, including more salt and pepper than the recipe calls for. Still, overall this recipe is definitely a keeper.

wonderful!!

I've been making this soup for years! However, I use a ham steak cut into 1/4" because I hate to cook bacon. Also, I leave the skins on the potatoes. Always needs some thinning down with milk, but it is a winner on a cold night!

Great recipe. In a hurry? Heat milk in microwave before adding to soup. Soup will thicken in half the time (and won't burn!)