Potato soup

Hey I love potatoe soup I have a recipe that i kind of just put together one night What you need Potatoes bacon (cooked krispy) parsley shredded cheese green onions flour water pepper and salt milk I used about 5 potatoes (red or baking ones) cut them up into cubes and boil them until there tender (dont drain them) Take a cup and fill about half full of water then add some flour to it mix until its notlumpy Then add it to the potatoes and water Add the salt and pepper and some milk (about 1/4 cup) mix together. Add about 1/2 cup of shredded cheese Then when you serve in the bowl and cheese, parsley, green onions, and crumbled bacon to the top of each Sorry that my measurements are not so good I normally just add as much of some thing as i want I hope you enjoy it If you have any question feel free to ask I hope this makes sense :)

I have a wonderful potato and leek soup recipe that is fantastic. You will need about 6 to 8 medium potatos and as many leeks. You will also need about 3 tablespoons of butter, 2 cups of sour cream, about 3 tablespoons of all purpose flour, chopped chives and salt and pepper. This soup is very rich and has a hearty flavor with that is enriched by the delicate tang of leeks. It's so yummy and great for cold weather! First, slice the pale section of your leeks into thin slices so that you have rings. Don't use the darker parts as they tend to be bitter. Then saute your leeks in the butter until they're soft and translucent. Sprinkle the flour over the leeks until the flour has cooked, but not browned. You need to stir it constantly. Slowly (about a quarter cup at a time) add 4 cups of very hot water, stirring while you add it to dissolve the flour. After adding the flour, peel and dice your potatoes into inch size or smaller dices. Add them to the soup and bring to a boil. Once it boils, reduce the heat and partially cover and allow to simmer for approximately 20 minutes or until tender. Add salt and pepper to taste. Keep in mind that this recipe seems to absorb salt for some reason. You will have a hard time adding enough or too much! Once the potatoes are cooked through, turn off the heat and with a potato masher, break up the majority of the potatoes. (I also use a hand blender for this). When that's done, stir in your sour cream. (I generally add more than the recipe calls for of all of my ingredients, but especially the sour cream. It really enhances the flavor!) You can either stir in the chives as well or sprinkle them on top of your soup as you serve. Either way is fine. This is one of my absolute favor winter recipes and I almost never have left overs. I would recommend serving this either in a sourdough bread bowl or with a crusty french bread to dip in it. Bon apetit!