My favorite potato soup is pretty easy. I will cook down 1lb bacon until its not quite crispy. Remove the bacon. The I will take my diced taters, finely chopped celery, onions, and carrots and sautee them in the bacon grease until the veggies get a bit soft. Then I will add chicken stock and bring to a slow boil for about 45 minutes. At this point I like to add enough heavy whipping crème to the desired thickness. Then I will add the bacon crumbles back in, and, If you have it, some smoked cheddar or any smoked cheese to it just makes it awesome. I really am a bread lover, so some good Italian bread crisped up in the oven is a must for cheesy tater soup. Almost forgot about the spices. At about the last minute of sautéing, I like to add a tablespoon of sweet basil, and a teaspoon of Lawry's seasoning salt. After that, I wait until everything is coming together before seasoning to taste with any pepper or more salt.