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You didn't ask me, but my Grandma taught me a recipe that she called Quarter Potato Soup.
For each serving you want of soup (so if you're making three bowls of soup, triple the recipe, etc.):
then:
You can top with bacon, chives, and sour cream, too, if you want that loaded potato experience. But it's great all on its own. It also tastes really good if you use chicken stock instead of water, but it's really not necessary—the cheese and cream really carry it. But if you want to make it vegetarian / vegan, omit the cheese and cream, and cook them taters in veggie stock! Still a good soup!
Oh, and you can also make broccoli or cauliflower soup in a similar way. Just roast your trees of choice in the oven with a bit of oil, salt, and pepper first. It makes 'em a little smoky so they don't just taste like boring vegetable. You can cook them all the way at 400°F for a quarter hour or a bit then just blend them in at the end, or flash them under a ripping hot broiler for a minute or so until they char, and then cook them in the soup.
Incidentally, about a quarter cup of those (diced up) also makes for a good single bowl of soup. Quarter soup!