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DIRECTIONS

To freshen the salt pork and remove excess salt, blanch it by simmering in the saucepan with 1 quart of water for 5 minutes; drain in a sieve and rinse under cold water. Sauté slowly with the butter in the saucepan 5 minutes or so, until the pork has rendered fat and begins to brown.
Stir in the onions, add the bay leaf, cover, and cook slowly 8 to 10 minutes, until the onions are tender and translucent. Turn them into a sieve to drain out excess fat, return them to the pan, and blend in crackers or bread crumbs.
Pour the 4 cups of liquid into the onion pan. Add the potatoes, bring to the boil, and simmer, loosely covered, for 20 minutes.
Blend in the milk and/or cream, bring to the simmer, taste, and correct seasoning. (The milk goes in now to prevent the possibility of curdling.)