Idaho spud boy at your service: 16 bouillon cubes (chicken) 2 cups sliced celery 1 cup sliced carrots 1 quart heavy cream or unsweetened whipping cream 1 TBSP Salt 2 TBSP Pepper (Adjust the salt and pepper per your taste) 1 med onion (chopped) 1 lb pork loin (optional) And, lest we forget: 6-8 cups of peeled and cubed potatoes. (About 7 potatoes, depending on the size. Prepare bouillon (broth) per package instructions. You should end up with about 15 cups of boiling broth. Place the cubed potatoes into the broth and boil ‘em up for about 5 minutes, and then add the carrots onion and celery. You’ve got to give the ‘taters a little head start on the carrots and celery, or the celery will not be firm. Boil/simmer for another 10 minutes, or until a forked potato cube can be easily smashed between your fingers. – Listen up kids…this is a friendly reminder to cool the forked potato under cold water before you actually smash it with your fingers. – It’s kind of hot, and we don’t want any more McDonald’s coffee injuries going on around here. After you have reached the “done” stage for the potatoes, carefully drain excess broth (and save it, if you want rivulets) from your vegetables. You want to leave just enough to cover the taters. Add the heavy cream or whipping cream… You know… I really hate to say whipping cream, because someone sporting a mullet, and wearing a “Beavis and Butthead” T-shirt will no doubt think that means “Cool Whip”. Whipping cream is unsweetened, and comes in a container like milk. “Cool Whip”, comes in a butter dish, and doesn’t like to get cozy with boiled vegetables. Add salt and pepper. You now have the basic soup, which could actually be served as it stands. If you want to add the pork (Which I highly recommend), cube and brown it before you add it to the soup. (Don’t want anybody getting worms from uncooked pork, except for the French… You don’t need to cook it at all). The secret to getting the most delicate pork chunks is to heat a little vegetable oil (like … volcano hot) before you put the meat in it to brown. Stir it quickly at first, to sear the sides and retain the moisture. The meat will naturally cool the skillet down to a normal cooking temperature. If you want to get ignorant (as I regularly do)… You can add egg dumplings. They add a delicate flavor, and really round off the variety of textures in the soup. egg dumplings happen as follows: Crack 6 eggs into a bowl, and add about 2 cups of flower. Add about 2 tsp of salt and 1 tsp of pepper. Stir this mixture together thoroughly, and spoon into the broth you saved from the earlier step. (If you didn’t save it… oops… just make about 4 cups more of the broth). This mixture should be between slightly runny and thick and sticky. You won’t want it to be too dry - nor too runny. Anyway... Boil about 5-6 spoon loads in bouillon at a time, which usually takes about 2 minutes per load. Spoon the egg dumplings into the soup. Enjoy… Feeds about 6 good sized, hungry folks

cut up your potatoes into generous bite size pieces(however many you want) diced onion diced celery salt & pepper boil until tender drain off almost all of the water add in milk, stick of butter reduce heat and mixture will thicken sometimes i add a can of corned beef to it. make it excellent. we eat ours with cornbread

Chop potatoes in to chunks..boil when you add water add about an inch over the potatoes when they are done add do not drain water!! 1 lb velveeta cheese (cut up) 1 lb pepper jack cheese (cut up) 1 can cream of onion soup 1 can cream of chicken or mushroom or just about any kind some bacon (precook)and crumbled stir until all is melted yummy cheesey bacon potatoe soup!

Baked Potato Soup 1 medium bulb garlic, 1/4" cut off top 6 large baking potatoes (3 lbs.), rinsed, pierced once w/ fork 4 1/2 cups chicken broth 1/2 teaspoon ground pepper Accompaniments: crumbled cooked turkey, bacon, shredded low-fat cheese, low-fat sour cream, minced scallions Heat oven to 400°F. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove and let cool. Continue baking potatoes until tender when pierced, about 15 minutes. Unwrap garlic and squeeze pulp from bulb into a 4-quart pot. Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook until hot, stirring occasionally. Meanwhile, cut remaining potatoes (with skin) in 3/4" pieces. Stir into soup and cook until heated through