Absolutely delicious

This is fantastic! I have made this several times and now reduce the flour to 1/2 cup and the sour cream to 1 cup. I also add 1-2 cups of celery and carrots, plus one onion I sauté them in the bacon fat (since I rarely have that on hand). Then I add the flour and milk, and follow the recipe as written from there on. It’s a wonderful soup for a cold, snowy day!

it was ok. a little too much sour cream for my taste. I'd make it again with a little less sour cream and add a little ham in addition to the bacon.

Great! lots of prep work So every thing goes smoothly when you make it.

It was so good but you’ll have to add a little more milk and it makes a lot so you’ll have plenty for a week or so

Soup turned out great. Wasn’t too thick.i added Oregano, parsley, and some chopped onion...and a lot of black pepper, but the consistency was great.

I split this recipe in half, although I think I got some of the measurements wrong as it seemed to be the normal consistency of soup and I had seen others say it was very thick (I also substituted the flour for a gluten free flour) but it tasted very nice and will definitely try it again.

Very thick tasted great though

Very good! I split this recipe in half & we still had some leftover. It is very thick so I ended up thinning it out with about 3/4 a cup of 2% milk!

I used unsweetened almond milk instead of whole milk, consistency was the same! But if you don’t have your potatoes pre baked or bacon cooked this recipes will take much longer then 35 minutes. It doesn’t say in the recipe till the very very end that she used pre baked/ pre cooked potatoes and bacon. Only con for myself! Other then that simple and easy dinner

So good! I would definitely make this again

Super rich! Great flavor but I would cut the sour cream, flour and cheese in half next time.

thicker than i would like, but overall great recipe

Amazing, very filling (used 1/2 the bacon)

This is so good! Funny story - my pepper opened up and dumped into the soup - I was able to scoop most of it off the top but there was still way too much left! It was still really good!

Easy and delicious! The perfect creamy texture!

absolutely amazing! i didnt add the garlic but loved it!

Absoulty amazing. I didnt add the onions & it was bomb! After baking the potatoes everything was so easy to assemble.

My whole family enjoyed the soup. Very easy to make. It does need extra salt and pepper, but overall it came out great.

I made it for dinner and it was a little bland so I added more garlic powder, salt, and pepper and it was better.

It was an easy soup to make after work and made plenty. I will make it again for our family.

This was a delicious and easy to make recipe! It’s super creamy and packs a lot of flavor. Definitely adding it to our go-to soup recipes!

Holy moly this was amazing. I fed a hungry horde with this soup and even the leftovers were devoured. It was very fast to make. I cut up and boiled the potatoes rather than baking. I also followed someone else's advice and used onion and garlic in the roux. Will use this recipe all the time!

This was by far the easiest potato soup I’ve made. It tasted great and there’s plenty for lunch for hubby and I to eat tomorrow. I halved the recipe. The only ingredients I did not add was the garlic and Parmesan cheese.

Awesome!! Quick & easy with great flavor and thickness! And it lasts for several meals!

The soup was great! Lots of flavor and great taste.

Fam fav!! Delish! However, I did change up the amount of ingredients and ‘eyeballed’ them if you will. This turned out to be the BEST POTATO soup I’ve made! 6 c milk; 1/4 c sour cream; 2 c (shredded) mild cheddar; 1 c butter and 2 tbsp bacon grease; 8 small russet potatoes, 1/4 tbsp of kosher salt. and 4 (maybe) green onion. It was creamy but chunky for just the right balance.

This was pretty good, we cut the recipie in half and it was still a lot. its very filling.

It’s delicious my dad said best he’s ever ate

Prep time took me way longer than I had hoped but it was delicious!