I've been a cream soup-lover from the earliest days, as I housed many a can of Campbell's Cream of Chicken and Campbell's Cream of Potato. I no longer care for Campbell's, but the cream soup love remains. In my regular rotation are cream of potato, cream of asparagus, and cream of cabbage. They're luscious and hearty at the same time, and provide a perfect format for oyster crackers.
I assume I'm not the only one with this particular love. So what cream soups to you most love, and feel free to share any ingenious little tricks you use to make them extra tasty. I like topping my cream of potato with a dusting of cayenne and dill weed. An odd combo, to be sure, but it works.