FRIDAY NIGHT DINNER--potato,bacon and gruyére soup

With all of the economic uncertainty in our lives, cutting costs is on everyone's mind.  Epicurious came out with a list of the Top 10 Money-Saving Ingredients and I will be posting recipes each week using one of the ten.  First on Epicurious' list is potatoes.  No big surprise there.  The versatile potato is a healthy, nutrient-dense addition to any meal of the day.  Today's potato soup is a keeper.  With a salad and good bread, you'll have the perfect mid-winter meal.

                           POTATO, BACON and GRUYERE SOUP
                            adapted from Gourmet Magazine, March 1994

• 4 slices bacon, chopped
• 3 medium onions, chopped fine
• 3 cups chicken broth
• 3 1/4 cups water
• 3 pounds boiling potatoes (preferably yellow-fleshed)
• 1/4 cup flour
• 1/2 pound Gruyère cheese, grated
• 1 tablespoon dry Sherry
• 1 teaspoon Worcestershire sauce
• 3 tablespoons minced fresh parsley leaves

1.  In a heavy kettle cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tablespoon fat.  Add onions and sauté over moderately high heat, stirring, until pale golden.  Add broth and 3 cups of water and bring to a boil.
2.  Peel potatoes and cut into 1/2-inch cubes.  Add potatoes to soup and simmer, covered, 10 minutes.
3.  In a small bowl whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking.  Simmer soup, covered, 5 minutes.
4.  In a blender purée Gruyère with 3 cups hot soup broth.  Stir purée into soup with Sherry, Worcestershire sauce, and salt and pepper to taste and remove soup from heat. 
5.  Just before serving, stir in parsley.