This is how I generally make Potato Soup.
I melt some fat for the aromatics. This fat was from a chuck roast. This fat and drippings (ajou?) are worth having in the fridge. I also use butter for this.
Aromatics are red and yellow peppers and celery stocks/leaves and shallots and onion. Also garlic, but added later.
I get the aromatics up to heat and add a little chicken stock so that everything gets cooking and getting flavorful.
While that's cooking I cut the bottom and 1 side of a potato so I can keep it steady for dicing. I cut the flats at a steep diagonal so they will break down quickly while cooking contributing to a creamier texture. No need to use a flour base sauce for potato soup.
When the vegetables are cooked down I add the garlic and potatoes and some more chicken stock as needed. This cooks and reduces the stock to where the potatoes are near done.
At this point I add cream and/or milk and cook just a bit more. Salt and pepper to taste.
Crushed bacon
(optional)
.. please excuse my hand writing, I have a touch of carpel tunnel in both hands
.. please excuse my hand writing, I have a touch of carpel tunnel in both hands
Made up some of your rub, but i did leave out the coffee, thought it may have been a bit over powering, these are some chicken thigh fillet chops, bone in, that i have rubbed down and i'm going to cook then in a Cast Iron pan. I have used your rub on other things and it is really good.
Chocolate 
I know it's a strech but it suddenly dawned on me why I might like the brands Case & Zippo so much. If you enlarge the recipe I posted you can see my grandmother's last name was Wigfield. You can also see her maiden name underneath of that. It's was Bradford. I never even thought about it, the name connection, untill now. I never even paid much attention to her maiden name before. Maybe it happened on a subconscious level that I never even noticed. 
