Potato Soup

http://southernfood.about.com/od/crockpotsoup/r/bl72c5.htm

I tell you, I just cannot get enough of this potato soup.  It is tasty enough to stand alone or add anything you desire.  I can (and sometimes do) eat this for three meals a day.  That probably explains how I can get through a triple batch with my family only eating it for one meal.
Last week I added leftover rice and chicken and it was a whole new soup.
Yesterday leftover spanish rice and taco meat went in and was a delight to my tongue.
Today refried beans, taco meat and tortilla chips were included with the potato soup.
Side note: tortilla chips are the perfect cracker for soup as they retain their crunchiness until the last bite, assuming that you get to sit down with your bowl without any interruptions.

Just as I start wondering what other leftovers I could add to have a whole new dish I ran out of that wonderful soup (sniff, sniff)!

My kitchen notes on this soup are as follows.  Use dried minced onions to spare myself the tears.  Shred the potatoes and carrots in my food processor in lieu of chopping.  Doing an extra spud or two so as to avoid needing to thicken the soup up with flour or cornstarch.  Tripling the batch to use the whole quart of cream I get at Sams Club.  Sadly a triple batch won't fit in my crockpot so I use my stockpot instead.  The good news is that the stockpot actually fits in my fridge without having to take out any shelves!

Next time you get a hankering for potato soup, I highly recommend trying this one.  While I can't claim the recipe as my own, it is now a frequent flyer in my winter menu rotation.