1 1/2 qts. water
3 lg. (about 1 1/2 lbs.) potatoes
1 1/2 tsp. salt
1/2 tsp. Accent
4 slices panbroiled bacon
2 tbsp. reserved bacon fat
2 tbsp. finely chopped onion
2 tbsp. flour
1/4 c. water
1 c. thick sour cream

Set out a heavy 8-inch skillet. Bring water to boiling in a 3-quart saucepan having a tight-fitting cover. Meanwhile, wash, pare and cut potatoes into 1-inch cubes. Add the potatoes to boiling water with salt and Accent. Cover saucepan and cook 15 minutes or until potatoes are tender when pierced with a fork.

Meanwhile, prepare bacon, reserving fat. Crumble cooled bacon; set aside for garnish.

Heat reserved bacon fat in the skillet. Add chopped onion and cook over medium heat, occasionally moving and turning with a spoon, until the onion is transparent. Blend in flour with the onion and fat. Heat until mixture bubbles and is lightly browned, stirring constantly.

Remove from heat and gradually add 1/4 cup water, stirring constantly. Add onion mixture to contents of saucepan and bring rapidly to boiling, stirring constantly. Cook 1 to 2 minutes longer.

Just before serving, vigorously stir about 1 cup of the hot soup, adding it gradually into sour cream. Immediately blend into hot soup. Heat thoroughly; do not boil. Garnish with crumbled bacon. Yield: 6 servings.

SWEET CREAM POTATO SOUP:

Follow above recipe. Substitute sweet cream for sour cream, adding it directly to soup.