I wanted to use them pretty quick, before they turned into potato plants, so I pulled out an old recipe for Russian potato soup.
The recipe came from the Courier Journal years ago. I am not sure why it's called "Russian" but it has a different taste than the usual creamy white potato soup.
Russian Potato Soup
4 Tbsp. butter or bacon grease
2 medium onions, diced
3 stalks celery diced
3 to 4 lbs. potatoes diced (I like the red ones with the skin left on)
2 carrots, shredded
2 cloves garlic, minced
1 cup diced ham
1 tsp. dried basil
1/2 tsp. paprika
1 tsp. salt
1 Tbsp. worcestershire sauce
Melt butter in a large soup pot. Add diced onions, celery, potatoes and carrots. Saute and stir veggies over medium high heat until they begin to soften and brown a bit.
Add diced ham and minced garlic. Continue to cook and stir.
Add chicken broth - enough to cover veggies.
Add bay leaf, salt, basil, paprika and worcestershire sauce.
Cover and simmer until veggies are cooked through.
Serve just as it is...
...or you can stir a dollop of sour cream into your bowl.