INGREDIENTS

INSTRUCTIONS

Boil potatoes in one can of chicken broth and one can of water until
fork tender. While potatoes cook, fry lean bacon with one chopped
onion. Drain grease and reserve. Remove a couple of cooking spoons of
drained potatoes, reserve.  Continue to cook remaining potatoes until
almost mushy and having  absorbed almost all the liquid  Mash potatoes
with several tablespoons of butter, adding about a cup  of half and
half, a half cup of sour cream and salt and pepper. Add  the reserved
poatoes for texture at this time.  Soup should be lumpy. Mix one
package of Pioneer Cream Gravy Mix as  directed and add to the soup
mixture. Add the sauteed onions and  bacon at this time. Simmer slowly
until soup thickens. The soup  should be very thick; if it isn't add
1/2 cup of potato flakes to the  mixture.  Garnish with a dollop of
sour cream, sprinkle with chopped chives or  green onion tops and
bottoms, cheddar or Havarti cheese and dig in.  The soup spoon should
almost stand alone.  NOTES : Cynthia Robichaux is Lou's friend since
they sat at the same  table in the first grade.    She is a great cook
and manages the  award-winning Potluck on the Pedernales cookbook from
the Johnson  City, Texas, Garden Club.   This is her favorite recipe.
Recipe by:  Cynthia Robichaux Smith  Posted to recipelu-digest Volume
01 Number 164 by Lou Parris  <lbparris@earthlink.net> on Oct 26, 1997

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