Bread bowls are a sandwich shop favorite for a reason. Instead of venturing out into the cold night air, fill homemade Italian Bread Bowls with chunky potato soup featuring potatoes, onions, carrot, celery, and savory seasonings.
6 potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
This is probably the best potato soup that I have ever tasted! Unlike others who commented that they found it bland, I did not - neither did my husband. My son, who is not afraid to tell me if something doesn't live up to his expectations, raved about it. My foodie assistant loved it as well! I prepared as directed with these exceptions: I only used one whole (medium) onion, about 3 1/2 cups of chicken broth, the whole pint of Half & Half and increased the flour by a couple of tablespoons. Other than that I added the specified 1 tsp. of basil, 1 tsp. of salt, and 1/2 tsp. of pepper. It will be one of our "go-to" soup recipes, without a doubt!
To improve this recipe - make a roux and add toward the end of the cooking time instead of adding flour to half and half. Then add the half and half. If prepared as described in the recipe it will be on the thinner side. I sprinkled scallions, shreded cheddar and crushed pepper to the finished soup to boost flavor.
It was good but I would cut down the onion amount next time. The onion over powered the taste of everything else. It was still good, but could have been better. I think I will add some bacon or ham to it to give it a lift and maybe a little cheese.
This turned out okay, edible, but I would not make it again. I feel like the recipe does things backwards because it has you adding the flour at the end. Usually when I make potato soup on the stovetop, I make my roux first and then add broth and vegetables. The soup in this recipe did not thicken because the flour was added to the hot soup, which just made it clump up and not dissolve into the soup. I would adjust this recipe by starting it on the stovetop, making a roux, adding broth, transferring that to the slow cooker with the vegetables and then letting it cook.
OMG, this is the best soup recipe every. I enjoyed every bite. I am from Germany and we make a soup similar to this one. Very good on a cold winter day. Also very filling. It was a good amount to have left overs for the next day. I added a little ham and it was the bomb !!!! Would definitely make it again.
I have this recipe on my iPhone because we love it so much! I usually add a carrot or two and maybe an extra celery stalk if we have enough. I also use potatoes that are diced up so they have a chance to cook thoroughly. We love the bread bowl idea and my son who is a picky eater loves it. And just a reminder: potatoes soak up sodium from the water around them so if you find it bland that could be it. I usually start with a 1/2 tsp per potato at first and then work by taste from there. Having it by request of the in laws after church today. Happy eating.
My husband and I loved this soup. It is really easy to make and doesn't require any special ingredients.
Many people are complaining about the potatoes not being cooked, so here is a suggestion. Make this on the stove. Use a stock pot and make it. Just add your first 5 ingredients and boil until everything is tender. THEN add your seasoning and the rest of the ingredients. Also, if you think the soup is bland, you should know that the longer you cook seasonings, the more flavor they lose. If you want this to be more potent, add your seasoning LAST. That really goes for any dish.
If you don't have any bread bowls on hand, I made some Texas Toast to dip in it because we didn't have bread bowls. Even just mixing some butter and Parmesan onto some hamburger buns and broiling them would be great with this.
Altogether, it was like eating at Panera!
my whole family loved this soup, It was the first time i've made it and I even had my cousin over for dinner. I read the reviews and was very scared to make it but I did a few slight changes, instead of celery I added broccoli. I added a little seasoned salt and garlic powder on top of the other seasonings. I thought I made way too much but I had barley any left over. I will be making this again!
The name should be hearty onion and potato soup. Two onions is WAY too much. If I were to make again I would probably cut it down to a quarter of the amount of onion, and add some broccoli to give the thing some color. The only color it had was the carrots. I also wouldn't do the celery, its flavor was too potent. Lastly, I had read the reviews about the potatoes not cooking thoroughly, so I just made sure that they were cut at 1/2" cubes and it was fine. I'm not a picky eater, and even I was disappointed.
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