Can you give me a good potato soup recipe?

I prefer the chucky with a sauce that isn't too thick. Thanks!Can you give me a good potato soup recipe?
Amazing Potato Soup





6-- medium potatoes {pealed %26amp; cubed }


1-- 15 0z. can chicken broth


1-- can cream of chicken soup


1/3-- cup diced onion


4-- slices bacon cooked crisp %26amp;crumbled


3/4 inch slice Velveeta cheese {cubed}


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Boil potatoes untill tender set aside


combine chicken broth and onion simmer until onions are tender. Add cream of chicken soup and velveeta stir over low heat until cheese is melted add bacon and potatoes. season to taste. Serve hot.


With crusty bread or your favorite crackers.


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This soup is my favorite hope you like it. jim bCan you give me a good potato soup recipe?
Potato Bacon Chowder





1 lb. bacon - cooked, drained, and broken into small pieces


red potatoes, with skins, as many as you want


1 can cream of chicken soup


1 medium onion- finely chopped


1 c. milk


8 oz. sour cream


salt and pepper





In a dutch oven, cut potatoes into large pieces. Add bacon and onion. Cover with enough water just to cover potatoes. When potatoes are done, add soup, milk and sour cream. Don not boil after you add the milk. sald and pepper to taste
2 onions chopped


1 lb potatoes diced


2 pints chicken stock


1 oz butter





Saute the onions and potatoes in the butter for about 5 minutes then add the chicken stock and simmer for 20 mins or until the potatoes are tender.





Whiz the whole lot up with a stick blender (you can take out some of the potato chunks before whizzing to give some extra texture to the soup).





Whizz until smooth and then add back in any chunks you've taken out.





Add salt and pepper to taste.
Crockpot Potato Soup





INGREDIENTS:


6 med. potatoes, diced


3 carrots, sliced


3 ribs celery, chopped


1/2 cup chopped onion


6 cups water


4 chicken bouillon cubes, granules, or equivalent chicken base


parsley flakes


2/3 cup evaporated milk





PREPARATION:


In crockpot, combine diced potatoes, sliced carrots, chopped celery and onion, water, chicken bouillon or base, and parsley flakes. Cook 6 1/2 to 9 hours on LOW or 3 to 4 hours on high. 30 to 40 minutes before soup is done (20 minutes if cooking on HIGH), add evaporated milk.


Serves 6 to 8.





http://southernfood.about.com/od/crockpo鈥?/a>





miso soup with sweet potato dumplings





Ingredients





1 pound sweet potatoes


1 tablespoon canola oil


2 cloves garlic, chopped


1 shallot, chopped


1/8 teaspoon red pepper flakes


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper


4 cups sliced bok choy


1 cup bean sprouts


1 cup edamame, shelled


12 wonton wrappers


3 tablespoons white miso, plus more to taste


2 scallions, thinly sliced





Preparation





Heat oven to 375掳F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.





http://www.epicurious.com/recipes/food/v鈥?/a>
Amish Potato Rivel Soup





1 1/2 cups water


3 medium potatoes, peeled and grated


1 celery rib, finely chopped


1 small onion, finely chopped


1/2 cup diced cured or smoked ham


1 large egg, lightly beaten


1/2 cup all-purpose flour


1 teaspoon salt


4 cups milk


1/8 teaspoon celery seeds


2 tablespoons finely chopped fresh parsley or chives





Bring the water, potatoes, celery, onion and ham to a simmer in a large saucepan; cook for 20 minutes.








In a medium bowl, mix the egg, flour and 1/4 teaspoon of the salt. Using floured hands, pull into stringy lumps; add to the potato mixture. Cook for 7 minutes, stirring often. Stir in milk, celery seeds and remaining salt; heat through. Top with parsley or chives.
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