In January and April 2011, two persons developed botulism after eating commercially produced, potato soups. The potato soups had been produced by two companies. One person purchased their potato soup on December 7, 2010, from a refrigerated case in a grocery store in Ohio. The soup was taken home and left unrefrigerated for 42 days, at which point he tasted the soup. Five days after tasting, he began to develop progressive dizziness, blurred vision, and difficulty with swallowing and breathing. The second person purchased the potato soup from a grocery store in Georgia on March 16. This soup was left unrefrigerated for 18 days before she tasted it. The day after tasting the soup, she began to develop botulism symptoms. The soup labels instructed to "keep refrigerated." Improper storage has been documented in previous botulism outbreaks associated with commercially produced, chilled foods.