Cheddar-Potato Soup

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We loved this recipe! Super easy and quick to make. We did add diced potatoes just because that's what we are "used to" in potato soup, but it wasn't necessary. Great dish!

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I used 5 lbs of potatoes and boiled them before adding to the chicken stock. Also added bacon and garlic. Hand mashed the potatoes before adding the cheese and other ingredients. I thought it was a great consistency and had lots of flavor.

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This was a good recipe. I revamped it a little bit. I boiled the potatoes just a little bit, until I could stick a fork thru them. I sauteed onions, celery and carrots and veggie bacon. Then I drained potatoes, added the veggies and veggie broth. I cooked that all together and then used my handheld blender to puree it. Then added a small amount of cheddar cheese and stirred until it melted. My family said it tasted like baked potato soup.

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Made to recipe, it is a little thin for a potato soup, however it's still delicious. Instead of hot sauce I added a pinch of prepared horseradish, and I also used Yukon Gold potatoes, which added an extra bit of flavor and creaminess. I recommend garnishing with fresh scallions, also! I'll definitely make this again!

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I'm a college student, hence hardly any money. The total for these ingredients was less than 5 dollars. (I used black pepper instead of white and didn't bother with the mustard powder. For that much money I had lunch for three days. I used some garlic too just for flavor and it turned out FABULOUS!

To avoid runny soup, I added the broth (for me dissolved chicken bouillon gradually instead of all at once. Great recipe I'll def. use again! :D

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I used 4 cups of stock (and actually used this to cook the potatoes, as I didn't have any left-over mashed potatoes on hand, and 3 cups of mashed potatoes. I also added some granulated garlic.

With this ratio (4 cups stock + 3 cups potatoes, it came out thick and deliciously creamy.

I haven't yet tried it with any hot sauce (but will, and I do think it could use additional seasoning. Maybe some herbs? Maybe just some extra salt, mustard, & pepper?

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I thought the soup was wonderful and just right. I put more cheese in mine, and lots of tobasco sauce, it really kicked it up a bit. It was very thin when I started cooking, but after it was pureed and put back on the stove, it thickened up a lot. Overall I enjoyed it a lot!

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I should have known from the start that any soup that calls for 6 cups of broth and only 2 cups of mashed potatoes would be runny. Cest la vie!

I made a double batch of this soup so my fiancee and I could have plenty of leftovers for the week. In addition to the ingredients listed, I added some chopped bacon to the soup. I just put some cooked bacon in my mini food processor and grind about 3/4 of a cup. It made the soup very tasty!

While the soup was tasty, it was very thin and lacked a certain heartiness I expect from potato based soups. I thought about adding some corn starch or even some potato starch flour to thicken it up, but worried I would gain thickness with out flavor or heartiness. So- I added some potato flakes! And- about a cup and a half did the trick. I just kept adding flakes 1/4 cup at a time until the thickness was to my liking. Turned it into a think, hearty soup! Oh, and yummy too!

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This soup with very good with a few small adjustments. I, like other reviewers, used more mashed potatoes and less broth. I also diced a few potatoes, boiled them and put them in the bottom of the bowls before ladeling the soup on top. Top with crumbled bacon, extra cheese and chives and you have a delicious, thick baked potato soup!

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In addition to reducing the broth by 2 cups, I also added corn starch to thicken things up a bit but STILL found it pretty thin.

This was also not the most flavorful soup. Perhaps more time to simmer and let the flavors interact would help, but as is this recipe didn't do too much for me.