I really enjoyed this soup but i like mine more soupy so i added more milk and chicken broth.
I agree with you. Boiling potatoes in milk results in scorched milk.
I love this soup. I also added about a cup of frozen broccoli florets when I added the potatoes. Loved it. Great way to add veggies to a already healthy soup. I didn't have any red pepper on hand, but my husband added his favorite seasoning and loved it. I will definitely be making it again.
Yumm. Good basic recipe to start with. Like many others, I added three strips of bacon, some salt, garlic and celery, and used regular Sharp Cheddar Cheese. I cut my potatoes into a fairly small dice, and with my stove (which is unreliable at best) it took about 15 minutes to cook. Now, to see what the leftovers taste like for lunch today!
It may just be that I used the wrong kind of potatoes, but 10 minutes was really not long enough to cook them through. They were just barely soft enough to eat. Overall the recipe is tasty and filling. If I do prepare it again, I am going to saute the onions and then add the potatoes, broth and water and cook until the potatoes are done. Then I'll mix the milk and flour and stir in and cook until thickened, and finally, add the cheese. I'm thinking this will work better.
I hate to make changes and then rate a recipe....but....my changes were based on other comments left here, so I feel compelled to review. The changes made the dish wonderful, although I admit, slightly less healthy. I added minced garlic, a few slices of bacon, a little more ground red pepper than called for, and a pinch of salt to the recipe. I also used the immersion blender to partially blend the soup. I left some of the potato cubes whole, so that the soup remained somewhat chunky, but had a more creamy consistency overall. Delicious!
I was hesitant to write a review since I made a couple of pretty significant changes, but it was SO good I thought I'd pass it along. I only had sweet potatoes on hand so made it with those. After the potatoes were cooked I pureed the soup using a stick blender. Added the cheese to the creamy, deep-orange soup. Seasoned with salt & pepper. Very rich and full of flavor. I think this is a good base for just about any vegetable - cauliflower would work, butternut squash…will become a regular fall recipe at our house!
Super easy recipe. I used broth in place of the water, and added some salt. Also, I mashed the potatoes a bit with a potato masher before adding the cheese. Bacon on top would be a nice addition.
Sorry, Cooking Light. This isn't a bad soup, but it's not remotely "rich and cheesy," even with all stock substituted for stock and water. Perfectly edible, but I'm going to end up grating cheese on top when I serve it. Its saving grace is that it's low-calorie enough that I can add real cheese...but next time I'll just start with the real cheese.
Made this for a dinner party with a few changes and it turned into 5 star raves around the table. Used yukon gold potatoes instead of red potatoes for more flavor, added kosher salt and fresh ground pepper, tablespoon of minced garlic, 2 cups chicken broth and omitted the water. Simmered in the crock pot for a few hours. Used half and half instead of skim milk and a full cup of cheese. It was a knockout.
The red potatoes gave it a funny taste and my family didn't care for it
As written, I would actually give this 3 stars, but it's easy to improve upon and then it's quite fantastic. Crazy that this doesn't call for properly seasoning as you go along (namely, SALT)! I sautéed my onions with 3 sm/med stalks chopped celery and nearly a whole head of previously roasted garlic, along with salt and pepper. Used skim milk because that's all I keep on hand. I shredded my reduced-fat cheddar just prior to using and removed my pot from the heat prior to adding the cheese; no curdling. This tastes indulgent...very rich and creamy. Family loved it. Glad I made a double recipe!
Made this one twice. The first time I was a bit disappointed by lack of flavour, so this time I added dried garlic and a dash of cayenne with the onions. Absolutely awesome! I like having meat in my soup so I also added smoked sausage. Super easy recipe and perfect for these cold nights.
I love that there are chunks of potatoes in this soup. I think it is a very tasty version of low-cal soup. One of my go-to recipes when it is chilly and I am short on time. However, in the interest of full disclosure, I do use a good quality sharp cheddar cheese-not reduced fat.
Easy to make and delicious. I too added a couple pieces of bacon and some ham. Not quite as light as it would be without, however, still not too fattening and very very good.
Easy to make and a great warm up meal for a cold day. This is becoming one of our most wanted meal.
This was just ok. There are better Cooking Light potato soup recipes though this one is pretty quick and easy.
I needed to find a recipe to use the rest of my red potatoes. This was absolutely delish after following the advise of other reviews. I added a pinch of cayenne and a pinch of crushed red pepper while the onion was cooking and also cut the potatoes into small (almost diced) pieces. Once this was done cooking, it was good, with a kick of spiciness to it but it felt as if something was missing. My husband suggested adding chopped turkey pepperoni as it is low in calories; 15 slices for 80 calories. Since we had this soup as a meal, we had about a serving and a half and accompanied with a few crackers. We were surprised how full we were and how satisfying the soup was.
Loved it! Great winter nite meal! Comfort food at its best!
This was a quick, easy and delicious soup for a weeknight. As others suggested, I used all chicken broth (why waste it?), and added two pieces of bacon. Used a bit of the bacon drippings instead of butter to sauté the onions. Didn't add any salt as the bacon provided enough. Skim milk and regular sharp cheese. I don't know if the calories, fat, etc. work out the same as original recipe but it seemed close enough to me!
My 7 year old liked it, as did my boyfriend. I found it bland.
The texture of this soup was very good but it was lacking on the flavor. I had to add extra salt and pepper. I also blended some of the soup with an immersion blender at the end, leaving some chunks and it made it really smooth and creamy. But it needs some more spice.
My potato soup is usually hit or miss (more often miss), but this was right on target. I noted what another reviewer said & made sure to cut my potatoes in small pieces, almost diced. Don't skimp on the onion and you really ought to use butter as called for - the flavor is so good. I added salt, pepper & cayenne to the onions as they were cooking. Quick and easy and very cheesy. I served with homemade ham salad on Hawaiian Mini-Sub Rolls for a delicious weeknight supper.
I'd always used my Mom's method but this is even better I think. I did add some chopped ham and a little Scalloped Potato left over from our New Year's dinner. Also some freshly ground black pepper at serving time. Since I used Better Than Bouillon chicken stock, I didn't add salt, I did omit the water and used only the broth and milk. We had our warm and filling "Comfort" soup with slices of hot buttered Artisian Bread. YUM!!! P.S. We don't buy lo-cal cheese. I used Sargento grated Mexican Cheese Blend. It melts beautifully and doesn't curdle!
My hubs and I really enjoyed this combo! Based on other reviews I added some kosher salt while boiling. I added garlic to onion saute, omitted the red pepper, used rosemary and no water - all chicken stock. I prefer my soup a little less "piecy" so I removed some of the chopped potato, used the immersion blender and then added some the chunky pieces back in. I also cooked 4 strips of bacon to use as a garnish. (Everything's better with bacon! :) ) The ham sammies were awesome! This hit the spot!
This is a two-part review. Part 1):The mini ham sandwiches on the Hawaiian rolls, with the mayo mixed with chives and Dijon mustard were reeeeally good. Great combo of the sweetness of the rolls and the saltiness of the ham. Good complement to the soup. Part 2): Re. the potato soup. I, too, noticed that there was no salt so I went ahead and added probably a half-teaspoon. It needs more. I didn't even use lower-sodium chicken broth...would've been worse with that. It would also probably be good with garlic sauteed with the onion. I did go ahead and use low-fat cheddar, because my husband are I are watching cholesterol. It's no wonder that the person who didn't say anything about adding salt gave this one star and said, "Meh." Not up to Cooking Light's usual standards, but not awful. At least with tweaking it's pretty good.
We enjoyed this easy soup. I used baking potatoes and didn't bother with the green onions on top.
This was pretty good. I did have to add some salt and pepper to taste, I used part fat-free evaporated milk and part regular skim milk, also used a combo of chicken and vegetable broth instead of the listed broth and water combo. I did use reduced-fat sharp cheddar and it curdled upon adding (as other reviewers mentioned) - detracting from the appearance of the soup, which was disappointing. I served it with sliced green onions, crumbled turkey bacon, and additional shredded cheddar. Overall, a good, solid recipe. But it did have its pitfalls.
Easy, delicious soup.
Overall, the recipe was good but not the best potato soup recipe I have made. I agree with the previous comments, I recommend adding additional black pepper and cooking 4 strips of bacon with the onions at the beginning of the recipe. I would make it again.
We love this soup. I've made it several times, with different types of potatoes, so far red is the best. We also like to add some crumbled up bacon on top instead of green onions.
Like others have said, very good but needed just a little more to make it great. I didn't have red potatoes so that may have been part of it. Used russet instead. I added a chopped celery stalk and crushed garlic to the onions before sauteing. And salt and pepper to taste at the end. Used vegetable stock and no water. Separately, I fried up some chopped ham for those family members who like meat to add to their soup. I really like the addition of the chopped green onions. Enjoyed this very much for lunch on a cold winter day. Will make again. Did not make the ham sliders so can't comment on those.
Quick and yummy! Especially with the ham sandwiches. Great easy dinner.
This is a quick soup to make, and tasted great. When I make it again, I will be sure to add salt. Ham sammies were so good- but think it was the Hawaiian bread!
This was good for lunch with the mini ham sliders, but I felt the same as some other reviewers as far as the soup needing something more, like cumbled bacon or chopped ham. I did add 1/4 teas. of salt and did not add water, instead used all chick. broth.
This was really good, definitely a keeper, although it does need something extra to keep it from feeling bland. I added some garlic powder and a few dashes of Chipotle seasoning, topped it all off with some freshly shredded cheese and crumbled bacon. Delicious!
This was good...it needs *something* to make it AWESOME though. I added an extra 14g of Sargento reduced fat shredded sharp cheddar and that took it AWFULLY close to awesome. It is definitely rich and creamy and feels indulgent!
This was a perfect recipe for our family of 5. I happened to have ham that I had frozen from leftovers on New Year's Day. I did modify the ham sandwiches by adding sliced havarti. I substituted skim milk in the soupe but made up for the creaminess by using my immersion blender to blend most of the potatoes to get a creamier consistency. The soup was fantastic and really quick versus other potato soup recipes. Everyone asked me to make this again.
I loved this soup! I used Skinny Brit reduced fat English cheddar, which has great flavor. I also used cayenne, and added a bit of salt. I also made the ham sandwiches, but used whole wheat dinner rolls. All in all, very successful! In fact, the soup is so good, I feel a bit guilty eating it! Ha!
We loved the soup, will definitely be making it again! Not such big fans of the sandwich though. For leftovers the following day, we actually just added the ham to the soup instead of making sandwiches again and it was delicious with the soup.
Very simple and pretty quick. I used what I had on hand -- yukon gold potatoes and packaged shredded sharp cheddar. My daughter added garlic salt to hers at the table but I thought it was super without any extra seasoning. This recipe will get printed out for easy access. Very satisfying!
Oesi, it would be raw and cubed.....
Sounds like a great and easy recipe, but...I don't understand "chopped" potatoes (am Dutch). Is it cubed, shredded or what? Raw or cooked?
Very good and very easy to make. A good quick meal.
My husband and I enjoyed this - my daughter, not so much. The soup had a wonderful flavor with the cheese and the cayenne, and the potatoes were a hearty meal for a snowy night. Made twice the amout so we could have it again the next night and was even better reheated. Loved the ham sandwiches on the Hawaiian rolls.
Easy to make and very tasty! Kids enjoyed it, the red pepper gave it good depth and it tasted way better than anything canned. Will make again.
Surprisingly tasty for such an easy soup! I did add a couple of layers of flavor sprinkling the onions with salt while they were cooking and adding a little more as to soup simmered. I also used light soy milk because that's what I had on hand. Very rich flavor!
Super easy and delicious! Made with the "Sauteed chicken with warm bacon Vinaigrette" salad which was also a hit.
Easy preparation and quick to cook. I used vegetable stock to make this more of a vegetarian dish. Was much tastier that I would have thought just based on the ingredients. Make sure to cut the potatoes in small enough pieces to cook within the specified time.
We really enjoyed this with a few tweaks. First, I used almond milk because that is what I have in the house. Next, I used 3 oz. of regular cheddar. I added a little salt, doubled the red pepper, used chives instead of green onions and crumbled 2 slices of bacon in the soup. And it was good with the ham sandwiches.
After reading the other reviews, I tweaked the recipe just a bit -- I used only chicken broth (not broth + water). Also, I used a pinch more flour and simmered for close to 20 minutes. I added black pepper, sea salt & 2x the red pepper. Also, I didn't add any cheese until I dished a bowl -- sprinkled just a touch on top and mixed it in the bowl. It was a delicious potato stew! Quite filling and perfect for a cold winter weeknight. Mini ham sandwiches not needed!
Other than using low fat milk instead of 1%, I followed this recipe pretty closely. But as I was tasting, I realized it had no herbs except the red pepper, so I added black pepper, a little sea salt, sage, and rosemary. That's all it needed to make it a keeper of a recipe for me. I was pleasantly surprised at how filling it was--which for someone who shouldn't eat seconds, but usually does, I was very glad for--one bowl was just perfect. Super easy, and a fast week night meal with a salad. And leftovers for lunch tomorrow!
This is definitely going on the list of foods I prepare regularly. It was easy to make, filling and delicious. I opted for adding nice Gruyere. Indeed, like the other reviewers I added sea salt and pepper to finish. I am dieting so I didn't make the mini ham sandwiches and the soup, with a few crackers, was a satisfying lunch.
Excellent flavor! My husband is a chef and rarely takes the healthy route to prepare meals. When my Cooking Light Magazine came, he looked through the magazine and said we had to try this soup. We did add a little white pepper and salt to bring out the potato flavor. We also used my fat free lactose free milk- but all and all the recipe was simple and easy for a Wednesday night meal. My kids really enjoyed it. Thanks again to the Cooking Light team. BRAVO!!!
Ran across it tonight and decided to make since I had most ingredients. Followed recipe as close I could. I did not have ground red pepper, so I added a bit of cayenne and then some crushed red pepper (adding more than 1/8 teaspoon - just eyeballed how much I wanted). I also used regular shredded cheddar cheese and non-fat milk. All it really needed at the end was some salt and pepper and my husband and I thought it was great! Good ol' potato soup!
I used half and half and milk instead of just milk. And instead of water, I added more chicken broth. Also, about a teaspoon of salt and 1/2 t of pepper. Like another person said, I added about 1/2 t or so of dried dill and 1t or so of garlic powder. Then, I topped with salsa and black olives. It was really good!
Pretty good recipe, although pretty thick...more like a stew. I agree that it needed more seasoning. I added more red pepper, garlic powder, season salt and hot sauce and it was good. I had no problems with the low fat cheese. The mini ham sandwiches were super easy and yummy
Its a good recipe to change. You have to go with regular cheese.... Add a strip or two of crumbled bacon or a bit of herbs like dill.
Overall just meh. I was wary when I saw it used low-fat cheese and had almost no seasoning, but decided to try it anyway--mistake! It had pretty much no flavor--potatoes floating in warm milk. And, when I tried to reheat it (it wasn't bad enough to waste), the "cheese" curdled. I definitely don't recommend.