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" - - - - - - - - - - - - - - - - - - -

Been using this recipe for years. In fact, it's on the menu for sometime this week. Baked Potato Soup 2 medium potatoes (about 2 cups chopped) 3 tablespoons butter 1 cup diced white onion 2 tablespoons flour 4 cups chicken stock 2 cups water 1/4 cup cornstarch 1 1/2 cups instant mashed potatoes 1 teaspoon salt 3/4 teaspoon pepper 1/2 teaspoon basil 1/8 teaspoon thyme 1 cup half and half Garnish 1/2 cup shredded cheddar cheese 1/4 cup crumbled cooked bacon 2 green onions, chopped (green part only) 1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. 2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux. 3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. 4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. 5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick. 6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings. Serves 6 to 8.

Spicy Sweet Potato and Coconut Soup Allrecipes.com "Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!"  1 1/2 pounds orange-fleshed sweet potatoes  1 tablespoon vegetable oil  1 onion, chopped  1 (2 inch) piece fresh ginger root, thinly sliced  1 tablespoon red curry paste  1 (15 ounce) can unsweetened coconut milk  3 cups vegetable broth  3 1/2 tablespoons lemon juice  1 teaspoon sea salt  1 tablespoon toasted sesame oil  1/2 cup chopped fresh cilantro (you could substitute flat leafed parsley) DIRECTIONS 1. Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool. 2. Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes. 3. Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Tried this today when making one-handed meals for a new mom. Adapted a recipe from Cooks.com to include a new Penzey's mix and really liked the results, so I thought I'd share. Original Recipe from Cooks.com: POTATO-CARROT SOUP 1/4 c. butter 2 chicken bouillon cubes 3 c. diced raw potatoes 1 tsp. celery salt (or to taste) 1 1/3 c. evaporated milk 1 tbsp. flour 1 med. onion, chopped 3 c. boiling water 3 carrots, diced 1/4 tsp. pepper 1 bay leaf salt, if needed, to taste 2/3 c. water -Melt butter in large saucepan; add onion and saute until browned. -Dissolve bouillon cubes in (3 cups) of boiling water. Add to the onions along with the potatoes and carrots. -Add bay leaf, salt, celery salt and pepper to taste (more salt may not be needed, depending on how salty your brand of bouillon cubes are). -Simmer over low heat until potatoes are tender. Stir in evaporated milk. -Blend 2/3 cup water with flour; stir into soup. Heat and stir until slightly thickened. Serves 5 or 6. Adaptations: Used 3 c. potatoes and 3 c. carrots. (Will probably increase carrots and decrease potatoes next time.) Used broth instead of bouillon. Left out the pepper and celery salt and used Penzey's Tsardust Memories (Salt, garlic, cinnamon, black pepper and marjoram). I started with a tsp. and added an additional 1/2 tsp. at the end. I pureed the soup in batches, adding in the milk at that point. I also ended up adding another 1/2 cup of broth, partly for increased salt and partly to make it a little thinner to facilitate mug sipping. This is the perfect use for the Tsardust Seasoning, so if you have it (or get it for the holidays), I highly recommend putting it in this soup! ~Amanda