Canadian  Noodle  Soup
Ingredients    
 8 cups water;     6 potatoes, cubed;
1 yellow onion;   1 tblspn butter;
1 bay leaf;           2 tspns dried parsley ;
 salt to taste;      ground black pepper to taste ;
1 cup all-purpose flour ;
2 eggs; 1/2 cup half-and-half cream
  Directions   
  Quarter the onion and separate the layers.
 Boil 8 cups water with the potato, onion, butter,
 bay leaf, parsley, and salt and pepper to taste.
 When the potatoes are done, mix the flour, eggs,
 and about 1 tspn salt in a separate bowl.
 Add water until it is a thick dough.
 Spoon or cut noodles into soup--I tilt the bowl
 over the soup and use a butter knife to cut strips as it pours.
 After noodles are fluffy, pour in the cream.
 Heat and serve. This soup is even better the next day!

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Bacon Potato Soup
Ingredients    
 2 medium onions, chopped
4 medium potatoes, peeled and quartered
2 cups chicken broth
1 (12 fluid ounce) can fat-free evaporated milk
5 slices (3 ozs) Canadian bacon, chopped
1 packet butter-flavored granules
1/4 tspn salt
1/8 tspn pepper
7 tblspns fat-free sour cream
1/3 cup minced chives
In a large saucepan or Dutch oven coated with
 nonstick cooking spray, saute onions until tender.
 Add potatoes and broth; bring to a boil.
 Reduce heat; cover and simmer for 20-25 mins
or until potatoes are very tender.
Set aside 1 cup potato mixture.
 Puree remaining mixture in batches in a blender
 or food processor; return to the pan.
 Stir in the milk, Canadian bacon, butter-flavored granules,
 salt, pepper and reserved potato mixture.
 Heat through (do not boil).
Garnish each serving with 1 tblspn sour cream;
 sprinkle with chives