Baked Potato Soup V

"Excellent soup. I used non-fat milk, lower fat cheese and light sour cream. And I kept adding milk to it to thin it out during cooking (definitely no need for whole milk.) I added more black pepper..." See more, no salt (didn't need it) and used real bacon pieces. I also cut up about half the potatoes into chunks and the rest I chopped more finely. Thanks so much for sharing this recipe! It's a keeper."

"AWESOME! I served this for Bunko and the ladies all loved it and asked for the recipe! The first batch I made I followed recipe exactly except for leaving out the bacon cuz we have a vegetarian in our..." See more group, and made some changes for the 2nd batch which made it even better (I think!). I reduced the milk to 3 cups whole, 2 cups 1% (cuz that's what we have on hand), and 1 cup chicken broth. (Because the soup is so darned thick and extremely rich!) I also sauteed 1 finely minced carrot for a minute or two, then added 1 minced onion and 1 minced celery stalk til all was soft and tender, then put in a minced garlic clove and sauteed for about another minute. Pureed the entire thing in my Cuisinart and stirred it into the soup along with the cheese, et al. Gave it even MORE flavor--totally over the top! I then ended up stirring the two batches together and dumping the entire thing in my crock pot! I put chopped green onion, bacon, cheese and sour cream in little bowls for everyone to top as they wanted. Yum!"

"This was excellent, everyone loved it. I only made minor changes - 6 spuds instead of 9 and I slightly undercooked them in the microwave and then cut them into small hunks when cooled. Then once I h..." See moread the soup base thickened, I threw it all in the crockpot for several hours on low until the potatoes were totally cooked."