Here is a link to a potato soup I made a few weeks ago & it is by far the best I have had! I love using my crockpot & love potato soup & this fit the bill. I didn't peel my potatoes, used evaporated milk instead of cream & left out the cilantro & it was wonderful- thick, tasty & perfect!

http://www.tasteofhome.com/recipes/P...-Potato-Soup-2

I boil however many potatoes I want then onion boil in water let boil untill almost mushy thendont drain add some half and half or some sour cream bring to a boil if not thick enough disolve some cornstarch in water and add untill thickens,

I like to add velveeta cheese cubes and ham or bacon to mine

These are the ingredients that I use for Potato Soup. Amount of each, depends on what you have on hand and the amount of soup you want to make. Bacon (crisp and crumbled) Onions, cook in the same pan that you cooked bacon in. dump the bacon grease, but scrap the pan to get all of the goodies left on the bottom. Cook onions until limp and slightly brown
Add milk, I like to add a can of evaporated milk (for richness) along with regular milk. Thicken with dry potato flakes.
Season with salt and pepper. I sometimes add a can of corn, including juice.

I received this recipe from a dear client and it is wonderful. Make on stove top. Peel 3 or 4 good sized white potatoes, cover with water. Add 1 small stalk chopped celery and 1 cut up onion. Boil until most of the water has evaporated and all are very tender. Mash well with wooden spoon or big fork, add 1 cup whole milk, stir and heat. Add 1 cup grated cheddar cheese and heat until melted. Add 1 cup sour cream, stir and heat, but be careful not to boil. Salt and pepper to taste, then garnish as desired. I sometimes add a little celery seed. THIS IS THE BEST POTATO SOUP EVER!!

mashed potatoe soup
 

I boil diced onions grated carrots & ham or weiners til tender thn I add my left over mashed potatoes or you can used instant add milk & butter to consistancy you like. I like mine thick it thickens in a short while you may have to add more milk or cream as it sets for awhile.salt & pepper to taste. Good Luck

OH MY we have some great cooks on this board, my mouth was watering by the time I read all the posts. Definitely have to book mark this and try these recipes!!!:)

My husband makes potato soup with cream of mushroom soup and milk. Cook the potatoes. onion and carrots in either water or chicken broth. Then he adds a can of mushroom soup and milk to your desired thickness. Uses either ham or smoked sausage for flavor. Salt and pepper to taste

Potatoe Soup
 

This is my recipe: It is so good. U can also use it to make brocolli soup. Just substitue the potatoes with brocolli

Ingreidents: Potatoes, Onions, celery, 2 cans or one large can Cream of chicken soup, garlic powder or chopped garlic. chicken boullion cubes, salt and pepper, 1 cup or one can of evaporated milk or Half and Half milk, Sour cream. Chedder cheese.
optional: Chopped green onion

Peel and cube potatoes: Chop med onion, 3 celery stalks, 3 chicken bullion cubes, 1/2 tsp garlic, Just enough water to cover potaoes dash of salt and pepper.
Cook these ingredients until potatoes are almost done but not falling apart. ( red potatoes don't cook mushy). Add Half and Half and cream of chicken soup, cook on med to low heat, stirring often. Stir in Sour cream: Add Chedder cheese: Optional: Chopped green onion for garnish.
Good on a cold day. enjoy. Kadie 58

Bear Creek makes an excellent mix in a package, just add boiling water and simmer for about 10 minutes. Super great just as it is but can be doctored up to suit your personal taste. So good I serve to company often. Quick and easy.

This sounds yummy and easy!

I slice potatoes and onions, boil until really done, turn off burner add canned evaporated milk and a stick of butter, boil again put in celery seeds and make a flour and water mixture, like for gravy, add that and salt and pepper to taste. I like mine kind of thick and potatoes mushy and broke up. Put in parsley. I got this out of an old southern cookbook a late Brother gave me when I got married in 1961.

Potato Leek Soup (from an internet site) I love this, Hubby hates it.

2 Tbsp. olive oil
4 large leeks, cut into 1/4-inch thick slices (about 2 lb.)
4 large russet potatoes, peeled, cubed (about 4 cups)
1-1/4 qt. (5 cups) water
1 tsp. salt
1/2 tsp. black pepper
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup milk
1/4 cup chopped fresh chives



HEAT oil in large stockpot on medium heat. Add leeks; cook 5 minutes or until tender, stirring occasionally. Add potatoes, water, salt and pepper; stir. Cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until potatoes are tender. Cool 10 minutes.
ADD leek mixture, in batches, to blender container; cover. Blend until pureed. Return to stockpot.
WHISK in cream cheese, a few cubes at a time; cook on medium heat until cream cheese is completely melted, stirring constantly. Add milk; cook until heated through, stirring occasionally. Sprinkle with chives just before serving.



#

Please, don't add milk, flour or water to potato soup! The thickness can come from mashing some of the potatoes. In a pinch, use mashed potato flakes to thicken the soup. Yum.

Thought I posted this already, but can't find it. It's from a column I wrote for my local newspaper. Enjoy!

CHEESY POTATO SOUP

Potatoes
1 lb. bacon
2 cups shredded cheese
1 cup chopped onions

Cut up the bacon into pieces about ½ inch wide, width of the bacon strip, Stirring often, cook the bacon until it’s a nice brown color, but not crisp. Remove to a paper towel to drain.

Add the chopped onions to the bacon fat and cook until clear or lightly browned. Removed to a paper towel to drain.

Peel and cut into 1 inch pieces enough potatoes to fill a 4-quart or larger pot. Add just enough water to cover the potatoes. The volume of potatoes and water in the pot will be about the amount of soup one will end up with.

Being to a boil and cook until the chunks are fork tender but firm and remove from heat. Do not drain.

Remove about 1/3 to ½ of the potato chunks and a little water from the pot into a blender and whip until smooth. Return the blended potatoes to the pot.

Notice, please, no milk has been added to make “broth” for this soup. The blended potatoes become the broth with the water which remained in the cooking pot. In a pinch, add mashed potato flakes to thicken.

Return the pot to the stove over a low burner. Add the bacon, onions and shredded cheese and cook until the cheese is completely melted. Add salt and pepper to taste.

Take care not to bring to a boil or leave it on the burner too long as the bottom of the pot will begin to burn. Just heat all ingredients through, and it’s ready to enjoy!

When I make mashed potatoes, I always make more than needed so I can have leftovers for the next nights meal. My potato soup recipe is very similar to making mashed potatoes.. Peel and cube potatoes, place in cold water and put on a high simmer until soft. Drain. While they are cooking, I chop a medium sized sweet onion and saute it in 3 T butter until soft. Add the amount of 2% milk you wish, add onion/butter mixture and a cup of your leftover mashed potatoes. Stir gently until well mixed, simmer until milk is warmed. Add salt and pepper to your liking and enjoy! We have this many times during the winter, some like to add cheese to their soup.

I have a great recipe for Potato Soup: 4 or 5 med potatoes cut into small chunks
1 med onion ""
2 carrots ""
2 celery stalks ""
cut some smaller chunks of ham ( I use Fishers Hamlet)
1/2 stick of butter or marg

Put all vegies & ham in lrg pot. Cover with water or chicken stock bring to boil. Reduce heat to slow boil and stir occasionally. Soup will thicken on it's own, when every thing is done, add one can of peas juice and all. Bring back to boil till soup thickens again. You can add Velveeta if you like cheese.