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   When Bill got the bug to try a potato soup he wanted real potato taste.  They are the star ingredient after all, so just boiling them really didn't get much flavor out of them. To get more potato flavor he used starchy tough-skinned Russets and baked them then removed the skins and pureed those, and for thickening he went with instant potatoes. Other vegetables were reduced to just a few small bits, some added at the end to keep their flavor separate. The end result was a more potato-y tasting soup just enhanced some by the other flavors.  

                   Loaded Baked Potato Soup
                             Bill and Carol
2-3 large Russet potatoes 
1 large yellow onion        3 Tbs chives 
1 carrot          1 stalk celery
4 slices bacon + more for garnish
1 + 1/2 cup chicken stock
3 cups whole milk
2 Tbs butter        1/2 cup cream
8 Tbs instant potatoes
1/2 tsp each salt and pepper
pinch garlic powder & paprika

Instructions

Bake potatoes until fully cooked. When cool remove skins and cut potato into bite-size. Add skins and some of the milk to blender or processor and puree.

Cut onion to a similar size and caramelize with butter. Fry bacon and break up, setting 4 slices worth aside. Dice carrot and celery small. 

Begin cooking soup in pot with the chicken broth, carrots, and celery. Cook until tender, then add remaining liquid ingredients and spices. Bring to a low boil, take off heat and add instant potatoes. Add potatoes, onion, bacon and chives. Return to low heat for 15 minutes.