-=> Bill Swisher wrote to Jim Weller <=-

 JW> I like this and make it and variations of it fairly often too:

 BS> I'll say "variations".  :-)

 JW> I add the green parts too instead of chives.

 BS> Thanks, this got me looking.  Apparently I haven't been to efficient
 BS> with my leeks.

Onions that have decided to grow on my countertop serve the same purpose. I 
can't remember the last time I bought chives. I also slice the tops of 
scallions/green/spring onions that do not go directly into the (whatever) and 
dehydrate them for use as a garnish in soups, etc at a later time.

 BS> ... Bill, the blue guy.

Can't still be that cold .....

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
      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

... A man between two lawyers, is like a fish between two cats.
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