I was looking for a recipe to mimic my dad's potato soup. This didn't do it--it was better! (Sorry, Dad.) The texture was absolutely perfect. I left the potato skins on, used 12oz of Velveeta instead of the cheese slices (didn't want to open all those packages), and added a little garlic salt and black pepper at the end. I didn't mash the potatoes as others have suggested, but I did kind of poke at them with a spoon when they were really tender so that they fell apart into smaller pieces. Turned out delicious! Thanks for the recipe!
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I was looking for a recipe to mimic my dad's potato soup. This didn't do it--it was better! ...