I'm from Heilongjiang. My mother is a good cook, but I don't know if my method is authentic. In fact, shredded potato soup is actually potato chip soup, because potatoes taste bad when they are finely cut. Slice potatoes, add soybean oil (preferably soybean oil) to the pot, heat thirteen spices and onion ginger, stir fry in the pot, add soy sauce (it is best to add soy sauce here, which has that dark color), then add potato chips and stir fry until translucent, then add water, and the rest is what you want to add to the normal soup. Just add some vermicelli. The soup in Northeast China is mainly fried and then added with water. That's all I have.