Comments on: Cream of Baked Potato Soup

By: Stormy

Stormy — Tue, 28 Jul 2009 04:27:26 +0000

So I just made this and I will admit I love how thick it is. I have yet to find a recipe for potato soup that has this kind of texture. But I was wondering if there was a way to make it more flavorful? I followed this recipe step by step and used the exact amounts and ingredients as listed above. But it just seems as though it is lacking something. Do you have any advice of something(s) I can add to it?

By: ashley

ashley — Tue, 03 Mar 2009 06:52:45 +0000

I tried your recipes but I used pre seasoned cheddar mash potatoes and a lil less milk so it was a bit thicker as well as I only used the cheese and bacon as a garnish and my family went crazy thanks for the idea on the best potatoe soup every says the kids!!

By: Michele

Michele — Thu, 25 Oct 2007 01:09:48 +0000

Wow! This looks so good, can’t wait to try your recipe!

By: Andrea

Andrea — Wed, 21 Feb 2007 23:15:08 +0000

Hi Elizabeth,

I get about 12 to 15 (6 to 8 fluid ounce) servings out of a batch.

By: Elizabeth

Elizabeth — Wed, 21 Feb 2007 21:54:32 +0000

How many servings does this soup make?

By: Andrea

Andrea — Mon, 15 May 2006 11:51:30 +0000

I've used various types of milk, including skim and evaporated skim milk. The lower the fat content in the milk, the less thick and rich the soup. So you can certainly go for a lower fat content knowing that the soup will just not have the thickness you would get with the higher fat content. I have not tried the soup with Low-Fat Blend, but it's something you might try to see if you can get the same thickness.

By: karin tracy

karin tracy — Mon, 15 May 2006 03:26:55 +0000

hi there,

Do you think a lower-fat milk would work?