-=> Quoting Bill Swisher to Nancy Backus <=-

 BS> I'm also looking for some White Potatoes, anybody remember
 BS> them?  Because I've been into 5 stores in the last 2 weeks and all
 BS> they've had is Red, Russett, and Gold.

Red and Russet are white under the peels. Really.

 BS> a bucket of Potato & Leek soup

If you want the tatties to hold form in the soup use the waxy reds. If you
wish the soup to be thickened by the potatoes - or pureed - go with the
russets. If you don't need the spuds to be white - like in a rich chicken
stock then the Yukon Golds (pale yellow, waxy) will work.   Bv)=

 BS> Dunno...where's Weller?

I think he's on the binnacle list.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Our Immigrant Ancestor's Leek & Potato Soup
 Categories: Soups, Potatoes, Dairy, Vegetables, Poultry
      Yield: 4 Servings

      1 lb Potato; peeled and diced
      1 lb Leeks; sliced thin
    1/2 c  Chicken stock
      1 ts Salt
           Fresh ground pepper
      1 c  Heavy cream

  Slice or dice the potatoes, slice the leeks, being careful
  to wash off any dirt or sand. Simmer the potatoes and
  leeks together with the chicken stock, salt and pepper for
  40 to 50 minutes.

  Mash the vegetables or puree them in a food processor.
  Check the seasonings and reheat, adding the cream. Garnish
  with parsley. Serve warm or chilled.

  From: Greg Hastings

  Recipe By: Frugal Gourmet - Our Immigrant Ancestors

  Uncle Dirty Dave's Kitchen

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dirty Dave's Potato Soup
 Categories: Soups, Potatoes, Pork, Cheese
      Yield: 8 Servings

      6 sl Bacon slices (to 8); diced
           - fried crisp, drained,
           - dripping reserved
      1 c  Yellow onions; diced
    2/3 c  Flour
      6 c  Chicken broth; hot
      4 c  Potatoes; peeled, diced,
           - boiled until done **
      2 c  Heavy cream
    1/4 c  Parsley; chopped
  1 1/2 ts Granulated garlic
  1 1/2 ts Salt
  1 1/2 ts Coarse black pepper
      2 ds (or 3) hot sauce
      1 c  Parmesan cheese; grated *
    1/4 c  Green onions, sliced; white
           - and green parts

  Render bacon until crisp; drain dripping and reserve.
  Set bacon pieces aside until time to finish the soup.

  Cook onions in dripping over medium high heat until
  transparent, about 3 minutes. Add flour, stirring to
  prevent lumps; cook for 3-5 minutes, until mixture just
  begins to turn golden. Add chicken broth gradually,
  whisking to prevent lumps until liquid thickens.

  Reduce heat to simmer and add potatoes, cream, half of the
  chopped bacon, parsley, garlic, basil, salt, pepper sauce
  and black pepper. Simmer for 10 minutes; do not allow to
  boil. Add grated cheese and green onions, heat until cheese
  melts smoothly.

  Garnish each serving as desired with chopped bacon, grated
  cheese and chopped parsley.

  NOTE: If you don't have parsley at hand, chives, sliced
  onion tops, or garlic greens make a decent substitute.

  Makes 2 quarts.

  * The Parmesan is what makes this soup so much better than
  others I have had. It should blend in without overpowering
  the other flavours and add a thickness and richness to an
  otherwise plebeian soup.

  ** Yukon gold potatoes work well in this soup and make the
  resulting product even more cream/buttery coloured than
  russets or red potatoes.

  Synthesised and tweaked from a combination of recipes and
  attempts to duplicate Eldon Drum's potato soup. It isn't a
  copy or a duplicate. But it's pretty darned good on its
  own.

  Uncle Dirty Dave's Kitchen

MMMMM



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