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 isnt 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 Lous 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 on Oct 26, 1997