My newest issue of Cook's Country had a recipe for Loaded Baked Potato Soup that sounded tasty. The resulting dish:
... was very rich, almost too rich. This is not a soup you'd eat by the bowlful, but it was certainly creamy and flavorful. I'm not sure yet whether it's worth making again. Since it was a new recipe, and because I didn't want to be eating soup for the rest of the week, I cut the recipe in half.