The top two choices here would be Potato Cheese soup with crusty french or sourdough bread for dipping, or Chili with cornbread crumbled in, topped with sour cream and shredded cheese.
My Potato Cheese soup recipe is a little different than the one posted in this thread earlier.
(Copied & Pasted from the online cookbook I'm putting together of our family favorites)
Potato Cheese Soup
This is the best potato cheese soup EVER! I love the chunks of potatoes in it. I got this recipe from the hospital where I used to work - even in the dead of summer, if this was on the menu in the cafeteria, I had to get some!
Ingredients
7 2/3 oz potatoes, cubed (about 1 inch cubes)
1 c water
7/8 oz margarine or butter
7/8 oz all-purpose flour
3 gm onion powder
1 7/8 c non-fat milk
1/8 oz seasoned salt
2 7/8 oz shredded cheddar cheese
Instructions
Place potatoes and water in a pan and simmer for 20 to 30 minutes, until tender.
Melt margarine or butter in a pan, add flour to make a roux. Add onion powder. Pour milk into a double-boiler and steam for 5 to 15 minutes.
Add heated milk a little at a time to roux, stirring very well to make a smooth sauce.
To sauce, add cooked potatoes, water included, seasoned salt and cheese.
Bring to a boil, then turn off heat.
Notes
Sorry about the odd measurements - the hospital had to cut the recipe down from a huge 100 serving pot to a family size pot. I end up estimating and then seasoning to taste anyway. I always add more cheese than it calls for, anyway.
Make your roux in a large enough pot to hold the finished soup. It's easier to add the milk and potatoes to the large pot with a roux in it, than to try and add the roux from a small pan to the big one. It stays smoother that way.
If you like LOTS of potato chunks, you can add more. Just compensate with a little extra onion powder and season salt. No need for extra milk, but make sure to add enough extra water to cover the potatoes when cooking.
We put in a lot of cheese - the soup is a pale orange color when it's done. Also, you can do a blend. Mostly cheddar with a bit of Colby-Jack makes a really nice combination.
