3      slices        bacon -- chopped
<DIV>1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;small&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; onion -- diced</DIV>
<DIV>3&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;tbls&nbsp;&nbsp; all-purpose flour</DIV>
<DIV>28&nbsp;&nbsp;&nbsp;&nbsp;ozs&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;chicken broth</DIV>
<DIV>30&nbsp;&nbsp;&nbsp;&nbsp;ozs&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;canned mixed vegetables -- drained</DIV>
<DIV>2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;cups&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;chopped cooked chicken</DIV>
<DIV>1/2&nbsp;&nbsp;cup&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; whipping cream</DIV>
<DIV>1/4&nbsp;&nbsp;tsp&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;pepper</DIV>
<DIV>&nbsp;</DIV>
<DIV>Cook bacon in Dutch oven over medium-high heat 10 minutes or until crisp.</DIV>
<DIV>Add onion and saute 5 minutes or until tender.&nbsp;&nbsp;</DIV>
<DIV>Stir in flour; whisk in chicken broth until smooth.&nbsp;</DIV>
<DIV>Bring mixture to a boil; reduce heat, and simmer 10 minutes or until thickened.&nbsp;&nbsp;</DIV>
<DIV>Stir in canned vegetables and remaining ingredients; cook until thoroughly heated.&nbsp;&nbsp;</DIV>
<DIV>Serve immediately.</DIV>
<DIV>&nbsp;</DIV>

IRISH POTATO SOUP

2 tablespoons butter
3 tablespoons flour
1 leek, well washed and chopped fine
1 medium onion, chopped fine
2 1/2 cups chicken, vegetable or lamb stock
1 bouquet garni (see note)
8 medium potatoes, about 3 pounds, peeled
1 cup heavy cream
Salt and white pepper
1/4 cup chopped green onion, parsley, watercress or chives

In a large, heavy pot, melt the butter over medium heat.
Sprinkle on the flour and stir briskly until flour is dissolved and mixture
turns golden, about 5 minutes.
Add the leek and onion.
Reduce heat to low, cover and cook 5 minutes, stirring once or twice.

Whisk in some of the stock, scraping up any browned bits.
Add remaining broth, bouquet garni and potatoes.
Bring to a boil, reduce heat and simmer until potatoes are soft, about 25 minutes.

Remove potatoes from pot and mash coarsely.
Discard bouquet garni. Return potatoes to pot, stir well, add the cream and salt and pepper to taste and cook just long enough to warm through.
Sprinkle with chopped parsley and serve.
Makes 4 generous servings

CHIPOTLE CHICKEN SOUP (Chilate de Pollo)

Chicken:
1 (3 1/2-pound) chicken, skinned and cut into 12 serving pieces

1 tablespoon coarse salt
2 medium carrots, peeled and cut into 1/2-
inch cubes
3 medium red potatoes (about 1 pound), rinsed and cut into 1-
inch cubes
3 medium chayotes (about 20 ozs), peeled, seeded and cut
into 1-inch cubes

Chili Sauce:
3 canned chipotle chiles in adobo sauce
3 garlic cloves, peeled
1/2 small white onion (about 3 ozs), peeled
1 medium ripe plum tomato (about 3 ozs), quartered
1/4 teaspoon ground cumin
1 teaspoon black peppercorns
2 tablespoons corn oil
2 chicken bouillon cubes

Garnish:
1/2 small white onion (about 3 ozs), finely chopped
2 limes, rinsed and cut into wedges
12 cilantro sprigs, finely chopped

Cooking the chicken:
Place the chicken, salt and 8 cups water in an 8-quart pot.
Bring to a boil over high heat.
Lower the heat to
medium and simmer, uncovered, for 10 minutes.
Add the vegetables and cook until they are almost tender, about 15 minutes.

Preparing the sauce:
While the chicken cooks, purée the chiles, garlic, onion, tomato, cumin, peppercorns, and ½ cup water in a blender or food processor.
Strain through a sieve, pushing the sauce through the mesh with a wooden spoon.

Heat the oil over medium-high heat in a medium pot or skillet until
rippling.
Add the strained sauce and sauté, stirring, for about 5
minutes.
Add the bouillon cubes and stir until dissolved, about 5
minutes.

To finish:
Stir the sauce into the soup; simmer 10 more minutes.
Serve garnished with lime wedges and chopped onion and cilantro.

Makes 8 servings.