This is a really yummy soup that is almost like a Warm Vichyssoise. It's easy to prepare and doesn't have a lot of ingredients. I use homemade chicken stock with the addition of some chicken bouillion envelopes to boost the flavour. Read more . Usually 2 bouillion envelopes to the 4 cups of stock, but you could use store bought stock as well no problem. The key to the soup's success is that you have enough potato in there that when it is all completed that it is nice and thick, and not too runny. If you do feel it is too runny you can simply peel up another potato, slice it up, throw it in and then blend it again once cooked and that will solve the problem. I also use my own homemade pesto with pine nuts, but again, you can purchase some if you don't have any on hand.