World's Best Potato Soup Recipe

W-O-N-D-E-R-F-U-L-!!! I took this potato soup to a pot-luck at work and everyone said it was the best potato soup they had ever had. I cooked my onion and celery in with the bacon and left the extra bacon grease in the soup pot! Very fattening, but tasty! I also used Campbell's Cream of Mushroom Soup with Roasted Garlic and added a couple of dashes of Mrs. Dash onion and herb. Great recipe! Will definitely be using this one over and over

AWESOME soup! I followed a few suggestions from the reviews and had the BEST soup the other night! This will become a regular for us. I suteed the onion & celery with mushrooms, salt, pepper, thyme, & parsley in butter. This smelled wonderful. I followed the rest of the recipe exactly. This made enough soup to fill my 6 qt roaster to the TOP! So start with a LARGE pot. A+ recipe.

Excellent base, but here's how you make this world famous soup!!!!!!! First sautee your onions and your celery. Second, I added some green onion, and garlic. Before adding water, season it with salt, pepper, thyme, and parsley. Then a little dousing (1/4 to 1/2 cup) of white wine (chardoney) never hurt anybody. Do this before the water is added too. To thicken add a roux or substitue heavy whipping cream. Also, throw in some fresh sliced mushrooms (1/2 cup or so) to really get some great flavor going on. I threw in shredded swiss the chedder for a little more depth and it worked. Really worth keeping, the most effort was in the chopping of vegatables.

I think most folks who have posted have made alterations, and I did, too. Way too much bacon. I diced about 5-6 oz bacon and sauteed until crisp. I removed the bacon, added the celery, shredded carrot, and 1 very large diced onion (about 2 c.) to the bacon drippings and sauteed until soft. I did peel the potatoes (almost 6 c.), and diced in 1/2" cubes. I used low sodium broth, added the potatoes, and simmered until tender, then used an immersion blender and briefly whirled just long enough to break up enough of the veggies to thicken the soup, but well less than a puree. I then added the soup, half and half, and most of the cheese. I served with the the reserved cheese, the previously fried bacon bits, and minced chives as garnish. It's still a major sodium hit, but reducing the amount of bacon and using low sodium broth helped a lot--it still tasted deliciously "bacony."

I have tried many potato soup recipes and liked them all, but this one was really the best ever! My husband loved it. I sauted celery, green onion and a clove of minced garlic in a little butter and sprinkled on salt, pepper, thyme, and parsley as others suggested. I used the same large nonstick skillet/wok to add in the potatoes (peeled) and brown them a little bit, as I have another recipe that has you do this and I like having the potatoes slightly browned. I used one packet of the new Knorr homestyle chicken stock concentrate dissolved into 3and a half cups boiling water, was just the right amount of liquid for the recipe size. I also used 4 cheese mexican grated cheese instead of cheddar. I left out the bacon since I don't eat meat and it was still wonderful! I will be making this one often.

I agree that it's an excellent starting point but I also agree with others on content and cooking - I saute onions, celery, garlic in a little of the bacon drippings until they begin to look clear and are soft but not mush and I do NOT use an entire pound of bacon -- use your personal discretion on garlic, onions, bacon etc. - if you love em use more, not so much use less. I boiled the potatoes then rough mashed about half of them putting them back into a cup of the potato liquid (for the starch) added 2 cups of chicken broth (use more broth or water if it's needed to cover everything) and put the veggies in with the potato mixture let simmer, add a pint of half and half (or heavy cream), a regular can of cream of mushroom soup - salt and pepper to taste at this point - let it get slow bubbly hot again and slowly add as much milk as you like - less for thicker soup more for thinner soup - when it is nice and bubbly add cheese ( I used Colby, Swiss and sharp cheddar combined) when the cheese is melted stir in 8 ozs of sour cream and bacon - garnish as desired. It is heavenly.

I love the idea of this soup, but could not bring myself to make it as written. Six bouillon cubes would make this waaayyyy too salty and not add much to the overall flavor. Instead, I used low sodium chicken broth in place of the water called for and NO bouillon cubes at all. As for the onions and celery, to create a more complex flavor, I sauteed them in a little bit of extra virgin olive oil (and added 2 cloves fresh, minced garlic), then added the potatoes and continued on with the recipe as written. To lighten this up, I often add whole milk in place of the half and half. I have also done a roux to thicken it, using skim milk. I also often add fresh, sliced mushrooms and on occasion, whole, sweet kernel corn for just a slightly different taste and texture to the potato soup.

i used a can of cream of mushroom soup and what i had in the fridge: a cup of milk, an entire stalk of celery, an onion, a small bag of baby potatoes, 6 oz of bacon. I omitted the cheese because the soup alone was decadent enough for me. I recommend frying the bacon first and using the bacon drippings to saute the onion, celery and potatoes. I only used 3 chicken bouillon cubes, covered the veggies in water and let it come to a boil. I turned the heat down to medium and added the milk, cream of mushroom soup and chopped bacon. I let it all simmer for another 20-30 minutes. DELICIOUS!!! Didn't need any extra salt because the veggies were cooked in the bacon grease

Truly is World's Best Potato Soup! I did as another suggested and sautéed ingredients in 1/2 cup white wine. Rather than doing this in a stock pot, I used the electric pressure cooker for much faster soup! Pressure Cooked Step 1 for 4 minutes, added remaining ingredients and Pressure cooked for 3 more minutes! PERFECTION!

I followed some reviewers advice and sauteed onions and celery in the bacon grease.i also removed one third of the liquid after cooking potatoes before adding half and half.i am glad I did or it would have been too runny.i also do not like cream of mushroom soup and substitute it in any recipe.i used cream of onion.i didn't use a whole onion since I was going go use cream on onion soup because I did not want to have overpowering onion flavor.i also added a big of the bacon grease that I had drained.i was very impressed with how good this tastes. I am a novice cook so I was double impressed that I was able to make something so delicious

Was easy and delicious. I also sautéed the onion and celery in addition to a clove of garlic. I used cream of celery soup, half whole milk/heavy whipping cream and added chives. The bacon and cheese were added to the bowl as desired.

We found this not very satisfying Maybe subbing cream of chicken soup would work better than cream of mushroom.

Followed recipe exactly turned out great everyone loved it !!

My family and friends loved it, and it was so easy to make. Great flavor...

Can’t stop thinking about it!

I watch my sodium intake, and this recipe is pretty easy to prepare using less salt. I use no salt added chicken stock, no salt added cream of celery soup, and reduced sodium bacon. Doesn’t make it salt free, but it does make this soup a little healthier for me. Great recipe!

I love this recipe!! I have made it many times and I always get complements on it. My go to recipe!

Made it for lunch — zero leftovers.

We absolutely love this recipe! The only thing we "changed" is that we use cream of mushroom with roasted garlic instead of just regular cream of mushroom. We also change out different cheeses depending on how we are feeling. Sometimes it's extra sharp cheddar. Some times it's smoked gouda. It all depends on how we are feeling and what we have available lol

TASTY, I'll give it that. But it's LOADED with SALT, This is NOT good for you AT ALL. But it's flavourful. I used Knorr Bouillion cubes, and they have TONS of salt in them. So I liked it enough, but with a Heart condition, I'm never Making this again.