Here's a couple for you - my family in particular loves the one with sausage. Becky * Exported from MasterCook * Sausage & Potato Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large baking potatoes (about 2 1/2 pounds) -- peeled and cubed 1 1/2 pounds kielbasa -- sliced 2 stalks celery -- sliced 2 medium carrots -- sliced 1 medium onion -- chopped 1/2 small head cabbage -- thinly sliced 2 chicken bouillon cube (or sub 2 cups broth for 2 cups water) 2 teaspoons dried marjoram 1 teaspoon salt 1/4 teaspoon ground pepper 1 cup half and half 1 cup light sour cream 6 1/2 cups water -- divided 1. In 4-quart saucepan over high heat, heat potatoes and 3 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender. Do not drain - using hand mixer, puree potatoes and water. 2. In 8-quart Dutch oven or saucepot over medium-high heat, cook kielbasa, stirring frequently, until browned. Add celery, carrots, onion and cabbage and cook, stirring occasionally, until tender. Stir in pureed potatoes, bouillon, marjoram, salt, pepper and another 3 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. 3. Stir in half-and-half and sour cream; heat through. (Do not boil, or mixture may curdle.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leek and Potato Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups potatoes -- peeled and sliced 1 1/2 cups leeks, white and light green parts only -- sliced 3 cups chicken stock salt to taste 1/2 cup heavy cream 1 tablespoon chives -- minced salt and white pepper -- to taste Simmer the potatoes and leeks in the chicken stock with the salt, partially covered, for 40 to 50 minutes until they are tender. Puree the soup in an electric blender. Stir in the cream. Season to taste. Serve in hot soup cups and garnish with minced chives. Source: "Michael Salinger - SRJC Instructor" - - - - - - - - - - - - - - - - - - -

I have a recipe for Loaded Baked Potato Soup that's lower in calories. It's from the Hungry Girl's 300 cal cook book. Fully Loaded Baked Potato Soup Per serving (1/5 of recipe, about 1 cup with toppings): 130 calories, 1 g fat, 56 mg sodium, 226 carbs, 2g fiber, 2.5g sugars, 7.5 g protein Soup 1 large potato (about 14.5 oz) 2 tbsp chopped onion 1/2 tsp minced garlic 3 cups fat-free chicken broth (I use homemade) 1 cup fat free milk or plain soy milk 1/4 cup ap flour 2 tbsp shredded fat-free cheddar cheese 2 tbsp fat-free sour cream 1 tbsp precooked real crumbled bacon 3/4 tsp garlic powder 3/4 tsp onion powder 1/4 tsp salt 1/8 tsp fresh ground black pepper Toppings 5 tsp shredded fat-free cheddar cheese 5 tsp fat-free sour cream 5 tsp diced scallions 2 1/2 tsp precooked real crumbled bacon Pierce potato with a fork in multiple places, and then place it on a microwave-safe plate. Microwave for 8 to 10 minutes, until potato is soft. Once cool enough to handle, remove and discard the skin. Mash the potato pulp with a fork and set aside. Bring a medium pot sprayed with nonstick spray to med-high heat on the stove. Add chopped onion and minced garlic and cook for 1 to 2 mins, until onion has softened. Add broth and milk. Slowly add the flour, continuously stirring until it has completely dissolved. Add mashed potato and stir until blended. Add all the other ingredients for soup. Mix well, reduce heat and simmer for 2 mins. Top each serving with 1 tsp each of cheese, sour cream and scallions. Sprinkle each serving with 1/2 tsp crumbled bacon. Enjoy. I make this all the time. Love, love it!! Lind

I made Becky's Sausage and Potato Soup last week. It was delicious. I'll definately will be making it again. Another soup that I tried from this forum was Easy Creamy Potato Soup that Karen from Colorado posted. It was a big hit with the family also. I'll post it just in case she doesn't get around to it. Easy, Creamy Potato Soup 5-6 large potatoes, peeled and cut into bite size pieces 1/2-1 lb bacon 1/4-1/2 cup flour 3 cups chicken broth 2 cups heavy cream 3/4 cup frozen kernel corn or 1 can whole kernel corn, drained 1 medium onion, diced 6 cloves garlic, minced 1/4 cup butter (optional) salt and pepper, to taste Fry bacon until crisp (I actually prefer bacon ends and peices...cheaper too) Remove to paper towels to drain. Reserve bacon grease. Meanwhile, boil potatoes in a large dutch oven in water; do not add salt! Drain Pour reserved bacon grease into empty dutch oven; saute onion and garlic in reserved bacon grease until onion is lightly browned. Add flour to the sauted onion mixture, stirring to evenly brown; add cream and stir constantly until mixture thickens; add chicken broth and stir until bubbly. Stir potatoes, corn and crumbled bacon into the soup; add butter, salt and pepper to taste. (you may not need salt. Bacon is very salty) Simmer until butter is melted and stirred into soup. Add milk at little at a time if soup is too thick for your tastes. (note: Easy bacon bits. Partially freeze bacon. Cut into 1/4 in strips and then turn and cut into 1/4 inch pieces. Fry until crisp)

ooops! I forgot to include the cooking spray or olive oil for the onions and garlic. Forgive me, I am pregnant, and inclined to absent-mindedness these days. I saute the onions and garlic in 1/2 TBSP of olive oil; but if your prefer a cooking spray for lower fat, it works just as well. I've tried it both ways; and have found that when I use oil it is cleaner. With the spray I often have to re-spray halfway through the process. And by that time my kitchen has begun to fill with smoke! It would probably be fine on a lower cooking temperature; but I am an impatient saute-er. What can I say? Forgive my omission! Melissa