Need yummy potato soup recipe?

I'm looking for a really yummy cheddar potato soup recipe, any suggestions?Need yummy potato soup recipe?
Bacon Cheddar Baked Potato Soup





Ingredients -


1/4 cup (1/2 stick) Butter or margarine


1/4 cup chopped Onion


1/4 cup All-Purpose Flour


1 can (14 1/2 ounces) Chicken Broth


1 can (12 fluid ounces) Evaporated Milk


2 large or 3 medium Baking Potatoes, baked or microwaved


Salt, to taste


Fresh Ground Black Pepper, to taste


4 strips Bacon, cooked and crumbled


1/2 cup (2 ounces) shredded Cheddar Cheese


3 tablespoons sliced Green Onion








Preparation:


Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese and green onion.





Need yummy potato soup recipe?
Potato Soup, Slow-Cooker





4 russet or baking potatoes, peeled, cut into small pieces


2 leeks, coarsely copped (white and light green only)


2 onions, coarsely chopped


3 ribs celery, coarsely copped


4 chicken bouillon cubes


1 (10 戮 oz) can Cream of Chicken Soup


1 (10 戮 oz) can Cream of Celery Soup


1 Tbsp. dry parsely flakes


4 cups water


1陆 tsp. kosher salt


2 Tbsp. butter


1 (12 oz) can evaporated milk


Garnish: chopped chives





1. Place all ingredients except evaporated milk and chives in slow cooker.


2. Cook on low 10 hours, or on high for 5 hours.


3. Stir in evaporated milk the last hour of cooking time.


4. Garnish each bowl of soup w/ fresh chives.





Serves: 8





--Costco cookbook


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Potato Soup





5 medium potatoes, peeled and diced


1 small onion, chopped


1 stalk celery, chopped


2 teaspoons celery salt


1 teaspoon seasoned salt


1 teaspoon dried whole basil


1/4 teaspoon pepper


2 tablespoons parsley flakes


2 chicken-flavored bouillon cubes


4 cups water


4 slices bacon


2 tablespoons all-purpose flour


1 1/2 cups milk





Combine first 10 ingredients in a large Dutch oven; bring to a boil.


Cover, reduce heat, and simmer 20 minutes.





Cook bacon in a large skillet until crisp; remove bacon, reserving 3


tablespoons drippings in skillet. Crumble bacon and set aside.





Add flour to drippings in skillet; stir until smooth. Cook 2 minute,


stirring constantly. Gradually add milk; cook oven medium heat, stirring


constantly until thickened and bubbly. Gradually stir milk mixture into


potato mixture. Simmer, uncovered, 15 minutes. Sprinkle bacon on top of soup in bowls..... yummy! Yield: 2 quarts.