Dave loves cream of potato soup, and over the years I've learned to make a big pot of it in just about no time at all. I peel and dice a bunch of potatoes--10 or more depending on their size. Then cover the potatoes by about an inch with veggie broth. Cook over low-medium heat until the potatoes are very soft. Adjust seasonings to your liking--I usually use salt, pepper, and hot sauce. Mash some of the potatoes right in the broth until you have a nice thick soup. Over very low heat, add some milk, just enough to make the soup creamy. Turn off the heat and add a couple handfuls of shredded sharp cheddar cheese. Mix well. Serve with extra grated cheese or sour cream.