An ingenious way of using up leftover baked potatoes. Bacon, baked potatoes, spring onions, Cheddar cheese and soured cream are simmered together, to create this wonderfully thick and delicious soup.
Tried a healthier version of this soup (down from 60 grams of fat per serv. to 8!!) Cut out the butter completely (we didn't even miss it amazingly) used 6 cups of 2% milk, reduced fat sharp cheddar, reduced fat sour cream. Reserved a 1/4 cup each of sour cream and cheese plus all of the bacon crumbles & used 1tbsp each to top each serving. DELICIOUS - never would have thought it healthy! I also used about 6 potatos and coursley mashed them as opposed to cubed. YUM! - 15 Oct 2002 (Review from Allrecipes US | Canada)
I make this soup all the time and my family loves it. To thin it down some I use 3 cups of milk and add chicken broth to our preferred thickness. The chicken broth adds even more flavor too!!! - 10 Nov 2006 (Review from Allrecipes US | Canada)
I read every review only because I believe that even experienced cooks can always learn something. Some people complained that the soup was bland. At first taste, while it was still in the pot, I agreed. It tasted like soupy mashed potatoes. I added garlic and onion powder, parsley and cayenne pepper for some zip. When I initially viewed the recipe I felt that there was way too much butter/flour. I cut both back by half, not only to cut down on the fat, but because other reviewers stated that the soup was too thick. You definitely don't need all that roux to make this soup thick. If you do want it thicker, just add more potato, if you want it thinner, add more milk or chicken broth. This is the kind of recipe that you can put in whatever spices, herbs or meats that suit your own taste. You really can't ruin it. Overall, it was very good. - 27 Mar 2002 (Review from Allrecipes US | Canada)