Southwestern Potato Soup

Ok this is a complete from scratch potato soup I made while I was away. I found a old cook book from the 50's from better home and gardens, it has some great old recipe in it which I will be making but this was more just a idea from reading some of their recipes.  I started out with a home made white sauce. I will put that recipe in the cooking basics section. Next I diced some potatoes and sauteed them in bacon grease. I also added some lantana of texas all purpose seasoning, chipotle powder, and granulated garlic sorry no pics of the potatoes. Oh I also had some potatoes I baked in the oven with some evoo kosher salt and chipotle powder. Next I sauteed some mushrooms in the same pan(mushrooms and corn were store bought). Also blackened some corn with butter and a little more bacon grease. After all was said and done I combined the above ingredients with the thin sauce and added about 3 cups of milk, let simmer and blend the flavors..Here are the pics sorry for no measurements but I really don't cook that way. And this was about 2 weeks ago and I am trying to go off of memory.....bad idea..lol

thanks and ya these are nice for cold days. I really like the flavor profile with cooking the potatoes in or should I say like hash browns. With crisping them up and also blackening the corn these both bring a whole new complexity to potato soup. I was pushed for time and couldn't go to the store for this cook. But next time I would have all fresh ingredients and maybe some peppers and bacon. either way I did like making the sauce and most everything from scratch. every soup nowadays is calling for a cream of mushroom can or something along those lines. this was a very rich soup by the way.