I agree this is a good one - it's the snickerdoodle recipe I use regularly.

I also like leeks in my potato soup, but this is a good go-to easy recipe using ingredients I always have in the house.

Robbie's Cream of Potato Soup

Serves: 6
Prep. Time: 0:30
1 med. onion - chopped
2 Tbls. butter OR margarine
4 med. potatoes - peeled, diced
1 cup chicken broth
1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley
1/4 tsp. ground thyme
1/4 tsp. celery seed (see Notes, below)
salt and pepper - to taste
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour

-In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.
-Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.
-Stir milk/flour mixture into the saucepan.
-Puree half of soup in a blender; return puree to the saucepan.
-Simmer soup, stirring often, until thickened.

Notes: No celery seed? Use celery salt and omit or reduce added salt.

From: http://recipes.robbiehaf.com/C/316.htm