Recipe(tried): Mother's Potato Soup

I'm not familiar with HOPS, but this is a fabulous potato soup you might want to try:

6-8 unpeeled baking-size potatoes, quartered and thinly sliced,
or diced (your option, I prefer sliced)
1 medium to large onion (depending on how many potatoes), diced
2-3 ribs of celery w/tops, thinly sliced (amount depends on
your taste)
1 can evaporated milk (skim or non-skim, your choice)
Chicken bouillon cube
Salt and pepper
1 pound bacon

Put potatoes, onion and celery in a stock pot and cover about 1/2" to 1" with water in which the bouillon cube has been dissolved (you may prefer bouillon granules, or canned chicken broth instead of water). Bring to a boil and simmer until vegetables are soft. Give them a few squishes with a potato masher, add salt and pepper to taste, and evaporated milk. Depending on how many potatoes you used and how thick you want the soup to be, you may want to add more milk and bouillon, or you may prefer heavy cream. Turn down heat to make sure the milk does not boil. Add a knob of butter.

Fry all the bacon slices until just crisp and drain on paper towels. Crumble the bacon in the bottom of the soup bowls and ladle the soup on top.

I grew up on this soup, it's my mother's recipe and it's to die for!

For a "kick it up" version of vichyssoise, drain most of the water and cool the cooked vegetables, puree in a blender, add heavy cream plus a dollop of sour cream, and pour over the crumbled bacon. Top with chopped parsley or chives.

Leaving the potato peels on gives extra flavor to this soup, and makes it healthier, too! (Don't worry about the cream and bacon, sometimes you've just gotta have it!)