A thick and filling potato soup that's seasoned with lots of dried herbs, Parmesan cheese and diced bacon.
This soup is awesome. I did as others suggested and added additional potatoes, cut back on the milk so it was a bit creamier, and I also left out the salt since there were so many other salt ingredients. - 07 Dec 2003 (Review from Allrecipes US | Canada)
Awesome and unique soup!! Very simple to make! I ommitted the sage (none available), reduced the amount of thyme by half and only used 3 1/2cups of milk (which was all I thought was neccessary to keep the soup at the consistency that we enjoy). Very flavorful and "high-class." Next time, I may use 1-2 more potatoes and perhaps even the addition of a 1/2c celery while sauting the onions. Excellent soup and would go great as a first course entree' to any meal!! Thanks Kristin for sharing this recipe!! - 28 Dec 2002 (Review from Allrecipes US | Canada)
Wow! What a soup! I used 3 large russet potatoes in mine. Thanks for the recipe! - 28 Feb 2002 (Review from Allrecipes US | Canada)