This soup is fabulous, and much easier than the more complicated, time-intensive potato soup that I sometimes make. It is easy to throw together on a weekday night, or for lunch. You can, of course, use real potatoes (2 cups potatoes, skinned and cut into cubes), but I find it is even easier, and just as delicious, to use canned, sliced potatoes. It is a filling, creamy, and hearty soup, one that can easily be served alone for a complete meal. Although shared with me by my sister-in law, it actually originally came from a Gooseberry Patch cookbook, and then has been adjusted by me. You will love this soup - as my husband says, "This soup is awesome!!!! "