Potato Soup

3 lbs. new red potatoes, washed and cut into chunks
2 qts. water
4-6 strips of uncooked, lean bacon
1 cup sour cream
1/2 cup cheddar cheese
1/2 cup milk
1 - 1 1/2 Tbsp. flour
Salt & Pepper to taste

Remove as much fat from the bacon as possible and cut into small pieces.  Place potatoes, water and bacon in a large pot and bring to a boil over high heat.  Lower heat and cook until potatoes are tender.  Mash the potatoes leaving a few small chunks here and there.  Mix milk and 1 Tbsp. flour until smooth and pour into potato mix.  Bring to a boil to thicken.  Add another 1/2 Tbsp. of flour if needed.  Stir in cheese, sour cream and salt and pepper to taste. 

Comment:  The whole secret to this dish is boiling the bacon with the potatoes.  It cooks the flavor throughout the potatoes giving the dish a delicious smoky taste.  The food testers that I served this to are still begging that I make more.  I've never gotten such raves about any dish I've ever cooked.

Vichyssoise (Leek & Potato Soup)

6 medium potatoes
6 leeks
4 Tbsp. butter
8 cups chicken stock
heavy cream or sour cream
nutmeg
salt, pepper
chopped chives (optional)

Peel the potatoes and cut them into small pieces.  Cook in enough boiling water to cover until tender, then drain.  Meanwhile, wash the leeks thoroughly.  Split and saute in butter.  When the leeks are limp, add 2 cups of the chicken stock and simmer gently until leeks are tender.  Puree the potatoes and leeks and combine.  Add the stock in which the leeks were cooked, the remaining chicken stock and heavy cream or sour cream.  Season with nutmeg, salt and pepper and blend thoroughly.  Chill 24 hrs..  Garnish with chopped chives before serving.  Serves 8

Comments:  I ran across this recipe in an OLD cookbook I bought.  The paper has yellowed and from the ad on the back it looks like it may be from the 50's, possibly before.  I talked to a friend of mine who is from Canada and said she had eaten this many times in the past and couldn't wait to try it again so she was going to be my 1st tester.  The only changes I made was to decrease the chicken stock to 6 cups and since there were no measurements for the heavy cream or sour cream I used 1 cup of half and half and 1 cup of sour cream.  PERFECT!  The did salt my potatoes while cooking and when I added the nutmeg I sprinkled just a little, tasted; added a little more, tasted; and continued until I got the perfect taste which for me was just a slight flavor.  Judging by the instructions to chill 24 hours I believe this is a soup that is supposed to be eaten cold.  I don't like very many cold soups so I ate it hot.  It was delicious!  This is a soup that any soup lover can't help but love.

Pork Chop Potato Soup

4-5 boneless pork chops
2 Tbsp. oil
4 cups water
3-4 med. potatoes
4 more cups water
1 pkg. (4 oz.) instant potatoes with the works
salt & pepper to taste
cheese

Cut pork chops into 1/2" (approx.) pieces.  Put in a large pot with oil.  Saute on high until all has started to brown.  Add 4 cups water, cover and simmer until meat starts to fall apart (1-1 1/2 hrs. depending on meat).  Cut potatoes into cubes.  Add the other 4 cups of water and simmer until potatoes are done.  Add package of instant potatoes, salt & pepper.  Stir to mix.  Add more water if you want a thinner soup.  Sprinkle with cheese when serving.

Comment:  This soup came to me out of the blue.  I had a package of boneless pork chops that I had found on sale.  I spotted a package of instant potatoes with the works in the pantry and decided since it's cold outside soup would be good.  This worked perfectly!  I'll not change a thing when I make it again.  Well... I might add some chopped green onions.  Maybe a little bacon bits.