I need a great potatoe soup recipe?

made from scratch or at least has real potatoes in it not hashbrowns.I need a great potatoe soup recipe?
Crockpot Potato Soup





6 potatoes, peeled and thinly sliced


1 carrot, sliced


1 stalk celery sliced


4 chicken bouillon cubes


1 tablespoon parsley


5 cups water


1 tablespoon salt


pepper


鈪?cup butter


1 can evaporated milk (13 ounce can)





Put all ingredients in crockpot except milk. Cook on low for 10-12 hours. Stir in milk during last hour of cooking.I need a great potatoe 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


---------------------------





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.



A favorite from a forum member, made with potatoes, ham, and soup mix, along with plenty of veggies and cheese.





Ingredients:


6 cups water


3 to 4 large potatoes


salt


1/2 cup green onions


garlic


1 1/2 cups cubed cooked ham


parsley


1 cup corn kernels


1/2 cup chopped carrots


4 tablespoons butter


1/2 cup chopped celery


1/2 red bell pepper, chopped


1 cup broccoli flowerets


1 cup potato soup mix, Bear Creek


Velveeta cheese, see instructions





Preparation:


Put about 6-8 cups of water in pot. Bring to a boil and add peeled 1'; chopped potatoes and salt. I used 3 BIG potatoes but you can adjust however many you want in your soup. I added; 1/2 cup chopped green onions,a little garlic, 1 1/2 cups of 1/2'; cubes of chopped ham, parsley, 1 cup corn, 1/2 cup chopped carrots, 1/2 stick of butter, 1/2 cup chopped celery, 1/2 red bell pepper, chopped, about 1 cup of tiny flowerets of fresh broccoli, 1 cup of ';Bear Creek'; Potato soup mix (from Sams). I let this simmer for about 30-40 minutes. Then I added 2 inches of Velveeta cheese in cubes and let it melt. This turned out wonderful, best we have ever eaten.


Shared by WMUFFIN
I made this last night before a football game. Yummy!





Drag-it Through-the-Garden Potato Soup





1 yellow onion, diced


陆 c. butter


8 potatoes, peeled %26amp; diced


enough water to cover potatoes in the pot


3 T. chicken bouillon


陆 c. flour


4 c. half %26amp; half or milk


1 T. parsley flakes


10 oz. frozen peas


3 or 4 strips of bacon, fried until crisp


salt %26amp; pepper to taste





Add, if desired, 1 cup of any or all of the following vegetables:


saut茅ed mushrooms


green beans


shredded carrots


shredded zucchini





Saut茅 onion in the butter until clear. Add potatoes and cover with water. Add bouillon and cook over medium high heat until potatoes are tender. Reduce heat. Combine flour and half of the milk or half %26amp; half in a jar and shake well to mix. Add to the potatoes and stir for 3-4 minutes, or until thickened. Gradually add remaining milk, stirring constantly to avoid scorching. Add remaining vegetables and seasonings. Gently heat through.


Garnish with crumbled, crisp bacon, if desired.



one of my favorites,


2 yellow onions


6 garlic cloves


6 yukon gold potatoes


1 32oz box chicken broth or fresh chicken stock


2 cups heavy cream


salt and pepper





Chop the onions smaller the quicker, chop or smash the garlic toss into a soup pot with a small amount of your favorite cooking oil sweat cook without color, while this is cooking peel and dice the potatoes (again the smaller the quicker they'll cook) add chicken stock and potatoes to the pot cook over medium heat till potatoes are soft add cream bring back to a boil. in small batches puree in a blender till smooth add salt and pepper to taste you can serve hot or chill it and serve it cold
There's this one, which involves making a roux and adding it to the soup-


http://allrecipes.com/Recipe/Delicious-H鈥?/a>





And here's an easier version that uses cream of chicken soup-


http://allrecipes.com/Recipe/Quick-Cream鈥?/a>