Tammyg, my recipe comes from the Uni of Nebraska back in the 70's called Midwest Chowder. Its a basic potato soup with carrots, onions, celery, potatoes, cooked till tender. Don't drain the water (or chicken broth) but add powdered milk so you don't lose the vitamins in the liquid. Add a can of cream corn and 6-8oz of shredded cheese. Back when we were kids we always added cooked ground beef to the soup. I still do. This makes a nice thick soup for those cold days we'll be having soon enough.