The expression "bread waters" refers to the liquid left over from boiling potatoes, typically used as a soup base. There are various synonyms for this term, including potato water, potato broth, potato juice, and potato stock. Each term denotes the same concept - the flavorful and nutrient-packed liquid that results from boiling potatoes in water. Potato water is an excellent low-fat and low-calorie substitute for other liquids, such as cream or butter, in recipes. It also contains vitamins and minerals, making it a healthy addition to soups, stews, and gravies. Regardless of the term used to describe it, bread waters are a versatile and delicious ingredient in many dishes.