6 large white potatoes, peeled and diced
1 can chicken broth
1 can water
6 pieces lean bacon
1 onion, chopped
2 tablespoons butter
1 cup half and half
1/2 cup sour cream
1/2 cup potato flakes to thicken, if necessary, (optional)
1 package Gravy Mix
sour cream, to taste
chives, chopped to taste
cheddar cheese or havarti with dill, to garnish

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 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 isn't 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.