Following up on the thread about using stock or water in soups, I
dug out a cookbook I've had for a while. It's called "Mennonite
Community Cookbook" by Mary Emma Showalter, printed in 1979. Many soups
are made with water, not stock. Their meat soups, obviously start with
soup bones, or chicken etc., but the Old Fashioned Potato soup and many
other cream soups call for water. I haven't tried any yet, but will
soon. ....Sharon