my dumb butt didn't change the servings and made the 12 when i really only needed for 3 people...lol..but it's ok, at least i have homemade soup for the next couple of days...pretty easy...but didn't turn out as thick as i would have really hoped for...and i didn't even use all the liquids...really salty @ first because of the butter...but now i know...cut down on the butter, and cut down even MORE on the liquids...added carrots, peas and couple of dashes of hot sauce in my bowl...nice kick..

Living in Northern Maine, soups, stews and chowders are a staple. This recipe was excellent with full flavor and a rich creamy texture. I did make a number of changes. I dug 8 good size potatoes from the garden. I added 4 cloves of freshly grated garlic and one fresh garden carrot, (grated) to the boiling potato pot. I strained the potatoes & veggies and let them "rest", for 2 hours. I then took the broth that the potatoes had cooked in and added the rest of the chicken broth. I used whole milk instead of the half and half. I took 2 cups of the potatos and veggies and used a potato masher and mashed them into the broth mixture. I simmered and then added the rest of the potatoes. Instead of flour, I simply slowly added "Wondra, to get the right consistancey. When piping hot, I added fresh cut basil and parlsey. This was an excellent recipe. Thank you

My family considers themselves true soup lovers so after our last trip to New Orleans, my 9 year old daughter who is a Food Network junkie begged me to try and recreate the potatoe soup we had there for lunch..We searched recipes and this one seemed good.The recipe is great but we kicked it up a notch.We added another 1/2 tsp of ground pepper,aprox 3 tbsp of bacon greese (it is so bad for you, but tastes oh soo good!)I substituted 1 cup of half and half for 1 cup of heavy whipping cream,and we added chopped carrots and sweet corn.I also added 1 tsp of garlic salt.Lastly we topped each bowl of soup with fresshly grated sharp cheddar cheese,scallions,and fresh bacon pieces. These added ingredients do not make it healthier but it was hearty and very tastey.Everyone asked for seconds.

Very good, I used skim milk instead of used the immersion blender to cream it a bit - yummy!

Very good. I had to use almost 48oz of chicken broth to cover the veggies, I also added carrots. At the end I added 2 cubes, and 2 teaspoons of garlic salt, and 1 teaspoon pepper.

I adjusted this recipe a bit to our taste, and it turned out well. I added an extra potato, and pureed about 2/3 of the potatoes to make for a thicker base, and left 1/3 chunky to give the soup some depth. I also added green onions and some cheese. I used a bit too much broth, but that was fine since I just added more milk (ran out of half-and-half). Overall, we would make this again, thanks!.

Great recipe! I made this for the first time for my husband and his friend who re-roofed our house. It was chilly that day and they ate the soup up and each had thirds! Delicious! The only thing I changed was I left out the celery and added about 2 cups of frozen corn. Instead of the half and half I used skim milk and thickened the soup with cornstarch to make it a little healthier. Anyway yummy recipe! I will make this again and again!

I too trimmed the fat and salt in this one - I used 2% milk and pureed about half the soup to make it really thick and creamy. I also used homemade chicken stock, so no salt to worry about from the bullion.

I was having my family over for dinner and needed a soup course. This soup was amazing! I added a tablespoon of garlic powder, an extra 1/4 teaspoon of blk pepper (luv fresh ground pepper) and 2 chopped green onions. They all loved it! Even my picky brother! They've already asked that I make this soup again next weekend. This recipe is a keeper!

Good. I added a cup of shredded cheddar cheese to punch up the flavor a little bit more, but otherwise it was good. I'll make it again.

Kids really liked it. Simmered pork hocks(4 small) separetly and used some of the left over liquid instead of chicken broth (cheaper) then added carrots. Nice flavor.

So, I made this a little different. I used a pint of heavy whipping cream plus a half a pint of water, chicken stock. Instead of making them separate, I went ahead and stirred in the cream into the potatoes and veggies. I sauteed the onions and celery with about 3 cloves of minced garlic and 2 tbsp of butter, in addition to the 6 tbsp. I will probably add more potatoes and smash them a little, and some sort of bacon or something. It was VERY good. Thanks!

Excellent! I followed the recipe except added a can of sweet corn. I will definetly be making this one again! Thanks.

Yummy! Perfect family meal with a loaf of fresh home made bread. (Well, in my case defrosted, premade dough -- but it was warm!) Excellent recipe, thanks!

Fantastic recipe! It is absolutely wonderful. I made a few slight changes to suit my tastes, but I'm sure it's great as is. I added in three or four large garlic cloves, crushed, with the onion mixture after boiling, and used a bit of garlic salt instead of regular salt. I substituted two cups of the half and half with heavy whipping cream (which will make anything taste good). I also substituted two cans of sweet corn in for the celery. Voila! My new favorite potato soup recipe. Thanks!

This soup is very good. I used 1% milk instead of half and half, and a little salt in place of the chicken bouillon. Served with shredded cheddar, bacon bits and green onions.