This is a great basic potato soup recipe from All You magazine. I use it as a base and then add other ingredients based on what I'm wanting or have that day! 
What You Need:
4 baking potatoes (about 2 lbs.)
4 Tb. unsalted butter
1/3 c. all-purpose flour
4 c. milk
4 oz. shredded Monterey Jack cheese
Salt and Pepper
4 oz. sour cream
What To Do:
1. Prick potatoes all over with a fork: microwave on high until cooked through, turning once, 12 to 15 minutes total. Let cool slightly and scoop out flesh, discarding skins. Mash with a fork.
2. Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes.
3. Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional salt and pepper if desired.
Possible Additions: Bacon, Ham, Peas, Corn, Green Onions, Chives
What You Need:4 baking potatoes (about 2 lbs.)
4 Tb. unsalted butter
1/3 c. all-purpose flour
4 c. milk
4 oz. shredded Monterey Jack cheese
Salt and Pepper
4 oz. sour cream
What To Do:
1. Prick potatoes all over with a fork: microwave on high until cooked through, turning once, 12 to 15 minutes total. Let cool slightly and scoop out flesh, discarding skins. Mash with a fork.
2. Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes.
3. Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional salt and pepper if desired.
Possible Additions: Bacon, Ham, Peas, Corn, Green Onions, Chives
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