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You'll be surprised at the taste of this rich, cheesy concoction - it's not a typical potato soup. I came up with the recipe after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
This recipe is:
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Quick
Nutritional Facts 1 serving (1 cup) equals 250 calories, 13 g fat (7 g saturated fat), 35 mg cholesterol, 823 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Best-Ever Potato Soup in Quick Cooking January/February 1999, p31
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Reviewed on Apr. 29, 2011 by FoodiePrincess
I've scoured the internet, looking for the perfect potato soup recipe - this is it! Very good flavor and consistency. I'll definitely make this recipe again and again.
Reviewed on Apr. 27, 2011 by mlr2411
Very good recipe. I used a bag of diced potatoes to cut down on prep time. I didn't have any celery seed so left it out. It was still great!
Reviewed on Apr. 04, 2011 by wadi2u
Very good ..kids inhaled it!
Reviewed on Mar. 23, 2011 by Edo123
I make a batch of soup every week and this is quickly got worked into the rotation. It's very easy & very good. I follow the directions exactly and I always double it. Everyone loves this soup.
Reviewed on Mar. 12, 2011 by l2bake
Served this at my St. Paddy's theme dinner and it was very good!!
Reviewed on Feb. 02, 2011 by talpebrusske
Wow! Best-Ever is an understatement! I researched many different recipes before finding this one and I will look no more. I made some changes but am sure the original recipe is just as good. I reserved a few tablespoons of bacon grease and sauteed finely chopped onion, garlic and three celery stalks until tender. I used reduced sodium broth and bacon and increased amount of salt to 1 rounded tsp. I also reserved some of the bacon for garnish with shredded cheese. I used 1 can evaporated milk and half-half to equal 2 cups and then used 1 cup 1% milk to equal the 3 cups recipe calls for. I purchased cream of potato in case i needed to thicken but no thickening needed. It was so creamy and literally "hugged" the spoon, I think the evaporated milk helped. Next time I will add another cup of potatoes. Thanks so much for the recipe!
Reviewed on Feb. 02, 2011 by ebullock002
This is delicious and easy to make potato soup. I didn't have celery seed so I chopped up a couple stalks of celery. I also added minced garlic which I put in almost everything I cook.
Reviewed on Jan. 22, 2011 by d2check
Made this soup today since hubby is under the weather. This soup was excellent! I did make a few changes. First, I doubled the recipe to make a nice size pot. I omitted the celery seed as DH does not like it, but I minced a small rib of celery and cooked it with the potatoes and other veggies. Instead of doubling the parsley flakes, I added 1Tbsp. dried parsley flakes and 1 Tbsp dried minced chives. I added equal amounts of melted margarine with the flour in a separate pot, then added the milk and cheese to make a cheese sauce. Once that was all thickened and cheesy, I added it to the potato/veggie mixture. It was great, and I will make it again!
Reviewed on Jan. 21, 2011 by robynrenee
This is a delicious potato soup. If you like clam chowder...adding clams to this would be delicious as well. I've made this soup several times. VERY GOOD!
Reviewed on Jan. 11, 2011 by GalSmiley7
My whole family loved this soup and it was so easy to make. It is definitely one I will make again and again.
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