Total TimePrep: 20 min. Cook: 5-1/2 hours
Makes12 servings (3 quarts)
This was good, and the recipe made a nice big pot of soup. I normally make baked potato soup, so this was new for us and a really good variation. I'll make this again.
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I've made this soup a number of times, the last time this weekend. I leave out the peppers since the wife doesn't like them and the cilantro because I don't like it, but other than that I make by the exactly by the recipe. It's great, everyone loves it.
wonderful soup with a few changes: no flour and add 1 14 oz can of cream of corn. Used half and half instead of cream. I left out the cheese!
Delicious. Family loved it and I can't wait to make again. Thanks for sharing a great recipe with us. I agree, I think the cilantro adds so much to this recipe.
I followed directions, this soup was not good and I'm being cordial. Pulled the leftover soup out of the fridge to heat up later and it had set up like jello due to all the flour used as the thickening agent. That is gross since this is supposed to be soup? Also agree, very bland could taste no seasoning including the cilantro. The onion flavor was overwhelming. Unhealthy soup, that's my last attempt at potato soup!
Creamy and hearty. The whole family loved it.
I know this one is going to be AWESOME, simply love potato soup!!!
I made this soup today for my family and they loved it! The only difference was I used fat free half and half instead of heavy cream, since that is what I had on hand and to cut down on the calories, cubed ham instead of the bacon and carrots to replace the peppers. I didn't add any extra spices and it wasn't bland as others have stated. It is so hearty and flavorful, the cilantro is a must! Thanks for the recipe, will definitely make this again!