Posted: 3/11/2013 9:52:35 AM
I made this the other night for dinner, and it was wonderful! It was quick and easy to make, and created a filling meal. Give it a try!
Posted: 1/8/2013 11:25:15 AM
to Mary970 instead of sour cream you could use yogurt instead. Just plain yogurt.
Posted: 10/23/2012 2:40:14 PM
This was just okay for me. I didn't like how the bacon became mushy/chewy when the soup was re-heated. Maybe I should've left it out and just served it on top? May or may not make again.
Posted: 10/9/2012 11:43:34 PM
To answer Mary970 question...... my hubby doesn't like sour cream either. The first time I made it I only used a table spoon or two. I just made it last week and served it on the side. My kids love the sour cream flavor. So no, the sour cream is just for taste, not for thickening.
This soup is delicious! If it was up to my kids they would have me make it every week. The only thing I do differently is I bake my taters so everyone can enjoy the baked skins.
Posted: 10/9/2012 2:41:35 PM
When I was a kid my sister and brother and I used to fight over the potato skins! Butter, pepper and salt added on top and I'd rather have the skins than the potato! BTW, the soup was great!
Posted: 10/9/2012 12:31:01 PM
Why throw away the baked potato skins, little salt (your choice) and butter. Tastes grrrrrrrrrrrrrrrrrrrrrrrreat!
Posted: 10/9/2012 12:05:35 PM
I don't have a review but a question.
Is the sour cream used as an accent to the soup (Like a loaded bake potatoe) or is it used for a thickening agent? The reason I ask is I don't like sour cream and if I don't have to use it I won't. Anyone have any ideas for me?
Posted: 1/17/2012 12:51:10 PM
Great basic recipe, allows for reduced fat and calorie adjustments without changing the flavor. Makes enough for lunch the next day, even tastes better!
Posted: 12/20/2011 5:07:08 PM
I too as hugh695 did diced and cooked my potatoes until very tender. I even mashed a little in the pot. I cooked the bacon in a large pot (I don't have a dutch oven) and after cooking drained the grease and in the same pot made the roux. I only used 3 cups of milk, 2 cups of chicken stock and I used a cup of the starchy water from the potatoes. I figured with the sour cream at the end this soup will be creamy enough. Plus it cuts out some of the fat. I salted the water as well when boiling my potatoes. YUMO!
Posted: 8/31/2011 8:21:54 PM
I thought that this recipe was delicious. I followed it to a tee; however, I used Idaho potatoes (about 6) and I added some Romano/Parmesean cheese, a little bit of garlic salt and extra pepper. My soup came out delicious! Will be making again for sure.