>I’ve tried several different options for potato soup. None quite hit the spot until I came up with this one. The secret is cooking the potatoes until they’re soft, then thickening the soup with potato buds to keep the strong potato flavor and mashed potato texture. I use whatever potatoes in the house, 1-2 potatoes per person depending on the size of the potatoes. I feed them into the food processor with skins on to speed up the slicing and keep the size uniform.

Lots of diced or sliced potatoes, skins on: russet or yukon gold
(I use about 2 potatoes per person, or 8-10 total)
6 cups chicken broth or stock
1/4 cup diced onion
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon turmeric

Place all ingredients in crockpot. Cook on high for 4-6 hours on high or 8-10 on low. When potatoes are soft, mash them with a fork or use an immersion blender. Leave some small chunks for texture. Add 1/4 cup potato buds to thicken. Let cook on high for another hour, then serve with grated cheese.

Optional:
Add 2 tablespoons chives, fresh or frozen
Cook 4-6 slices of bacon, crumble and add to soup with potato buds.
Add 1 cup diced ham with potato buds.

I haven’t tried this as a chowder base. It could work with more vegetables added. Mmm…now there’s an idea!