Good weather for it

I made a pot the night before last. Finishing it off tonight. I have never used a recipe

My dad made wonderful potato soup with watercress in it. I'm allergic to potatoes, so I haven't had it in decades.

Would you share your recipe? I haven't had good potato soup for a long time.

I have my own way of making potato soup but am always willing to try whatever someone else makes. So move over kathyg, I'm sitting right beside you with the biggest bowl I can find. ☺

Here's mine--it's so good that I wish I had some right now.

Ham and Potato Soup

3 1/2 c. peeled and diced potatoes

1/3 c. diced celery

1/3 c. finely chopped onion

3/4 c. diced cooked ham

3 1/4 c water

2 T. chicken bouillon granules

1/2 t. salt or to taste

1 t. pepper or to taste

5 T. butter

5 T. all purpose flour

2 c. milk

Combine potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk over medium-low heat until thick, 4 or 5 minutes.

Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.

The soup was delicious. It is easy to make too:

Sunset's Potato Bisque Soup

1 large onion, diced

1 cup chopped celery

1/4 cup butter

4 medium, potatoes (recommended thin skinned new potatoes, but I had baking potatoes and they are fine) peeled and cut into 1/2 inch cubes

4 cups chicken broth

1/4 c chopped parsley

1 tsp salt

1/2 tsp pepper

4 cups whole milk

3 Tablespoons corn starch

1/4 cup water

Melt butter in large soup pot. Add onion and celery and saute till the onions are soft, stirring occasionally (15 minutes). Then add the cubed potatoes, chicken broth, parsley, salt and pepper. Bring to a boil and then turn the heat down to a slow simmer. Cover and cook till the potatoes are tender when pierced with a sharp knife (20-30 minutes). Then add the milk and warm it through on low heat. Do not boil. Make a slurry with the cornstarch and cold water and stir it into the soup. Simmer for another 5 minutes. Adjust seasonings to suit your taste. Serve. You can garnish soup bowls with a small dab of butter and more chopped parsley.

I've never tried celery in my potato soup....hhhhhhmmmm.........:0) To top it: Cheese, bacon, plain croutons, diced green onions.....

I have only made it meatless. Diced Potatoes/onion/celery in a crock pot for the day with a bit of water, Transfer to stove top stock pot, add chicken stock and 8oz of cream cheese a half hour b4 serving, cook until incorporated. Amount can vary depending on number you are serving.

You make yours with "left over potatoes" sheliajoyce? Care to share your recipe?

No, not left over as in previously cooked. The recipe is above. The potatoes were the last of a sack of potatoes I bought for something else and needed to be used up as they were starting to show their age.