POTATO SOUP 1 Pound Bacon [I use thick sliced] Cut bacon into one inch pieces, brown in large saucepan. One Onion, finely grated 6 to 8 Russet or Red Potatoes cut into 1/2 cubes [peeled or unpeeled, depending on your taste 4 Cups 1/2 & 1/2 4 Cups Whole Milk 3 to 4 Knorr Chicken Bouillon Cubes 2 Tablespoons Butter Black Pepper to taste Brown bacon in large saucepot until nearly browned, add grated onion, stir and cook for 1 minute. Add 3 to 4 cups of water to pan, add diced potatoes. Cook for 15 to 20 minutes until potatoes are fork tender. [You can mash them in the pan if you don't like potato chunks, I like the chunks with a few mashed into the broth. Add the half and half and milk. Add the Knorr Chicken bouillion cubes start with 2, add more as you find tasty, do not over use or it becomes salty. Add black pepper to taste. [Option: You can use a few dashes of cayenne pepper.] Soup Dumplings 4 Eggs 2 Cups Flour 1/2 tsp. salt Mix together in a bowl, spoon small bits into the soup and simmer for five minutes. Serve hot.