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Hey sues2 here is a family recepi I hope you will enjoy!

1 1/2 cups of water

5 midium potatoes peeld and cut up

1 medium celery stalk slice 1/2 cup (optional)

1/4 water

1 cup of milk

3/4 teaspoons of salt

1/8 teaspoon black pepper

2 green onions thinly sliced

Heat  1/2 cups of boiling water in 3 quart sauce pan add the potato and celery reduce heat and let simmer until potato is tender.drai liquid into blender remove 3 cups of vegies from pan put in with liquid  and add 1/4 cups of waterblend till smoothe or till you get to the consistency you likestir pureed vegies into sauce pan add the salt the pepper and the milk stir until the soup gets hot.I HOPE YOU LIKE MY FAM'S RECEPI

The PTO at my school served this to us during a faculty luncheon; it is awesome!

                          "Baked" Potato Soup

6 large russet potatoes, peeled & cut into 1/2 inch cubes ( about 3 3/4 pounds)

1 large onion, chopped ( about 1 1/2 cups)

3 (14 oz) cans chicken broth (with roasted garlic, if possible)

1/4 cup butter

2 1/2 tsp salt

1 1/4 tsp freshly ground pepper

1 cup whipping cream or half-and-half ( I made it with the whipping cream)

1 cup ( 4 oz) shredded sharp cheddar cheese

Combine 1st 6 ingredients in a 5 quart slow cooker.  Cover and cook on high 4 hours or low 8 hours or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream & cheese.  Serve.

I make Potato Soup all the time. I love it because I just throw stuff in. Anything I would put on a baked potato. My secret is to add Leaks instead of regular onions. Sautee them in butter first. They are WONDERFUL!!

I've made this and it's yummy and easy!

Bacon, Cheese & Potato Chowder

3 cups milk

1 can cream of potato soup

2 cups frozen southern style hash browns

1 cup shredded chedder cheese

2 slices bacon, crisply cooked, drained and crumbled

1/4 cup thinly sliced green onions

*Mix milk and soup in lrg saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to med-low; simmer 10 min, stirring frequently.

Serve in bowls and top with cheese, bacon and green onions.

Makes 6 servings, 1 cup each

Hello,

Can I substitute ham for the Bacon with this recipe.  I was looking for a Cream of potato soup i can maybe make.

Yes, you can use ham instead of bacon.

one of my tricks is to thicken use mashed potatoes

lancets, I use instant potatoes to thicken my soups, too!  My husband doesn't like potato soup so when make potato salad, I always cut up a few extra potatoes then save the water and make potato soup for me!

hi SueS2, Potato soup is one of my favorite winter foods, I often serve it in an "eatable boul". I guess mine would be cream of potato soup. Slice thin 1/2 c. each, celery & onion, put in a lg. pot with enough water to cover by 2 or 3 inches. Cook while peeling 5 med. potatoes, cut into small pieces, add to celery/onion, while that is cooking, peel 5 more potatoes and cut into pieces smaller then bite size, add to cooking mixture, when the ppotatoes are well cooked, they should have just enough water on them to cover them, add 1 can of evaperated milk and 1 stick of margarine, salt & pepper to taste, smash the potatoes some, so that it's thick with very small chunks. if it's to thick, add a little more cream, to thin, add some instant potatoes, although not much as it will change the taste. Simmer a few minuets to blend all the flavors. IUsing 1 loaf of frozen bread, I divide it into 4 pieces, shape into a round loaf and bake per instruction, when cooled a few minutes, I hollow out the insides and put the soup in it then chuck up the hollowed out piece beside the plate and cover it with the potato soup. if I want to get fancy, I put a celery stick into the soup and sprinkle shreded cheddar cheese on top, very pretty,. at the end of cooking, I have added a can of Salmon, chunked up. It may not sound very good, but it is!! Granna2

Well I am not one to measure. So, I am not sure how much this is going to help.

I boil my potatoes in onion, garlic, carrots and if I have celery in the frig. Salt & fresh crack pepper to taste.

I cool everything down a little bit and and beat all contents with my mixer and fold in sour cream. I like the thick soup but if you like it thinner you could add milk.

Then I top with bacon, cheese, green onion and tobasco.

5-6 (or more) Potatos-cubed

2 C. Chicken Broth

1C Fat Free Half & Half

1 Can Cream of Chicken Soup

1 Can Cream of Celery Soup

1/2 Onion-Minced

Bacon Crumbles (and little bit of the bacon grease if so inclined)

Salt and Pepper to taste

I saute my onion in butter in the bottom of large pot. Add potatoes and chicken broth, then add water to cover potatoes. Cover and cook until potatoes are tender, add rest of ingredients and cook over low heat until everything is heated through. It is w-o-n-d-e-r-f-u-l !! I serve mine in bread bowls and always get RAVE reviews ! 

You can add cheese also if you want it to be cheesy potatoe soup.

Go on line, find "MACHINE SHED BAKED POTATOE SOUP"  It is the best recipe I've ever tried for potato soup.