Potato Soup

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So me good friend Jackie introduced me to her famous potato soup this past weekend during our Snow Blizzard '10. I'm not a pushover, folks, not a newbie to this whole foodie thing. I'm not easy to win over.

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But this potato soup? In the middle of a snow-covered field? It hit the spot. And I swore up and down to secure the recipe for you, my dear loyal reader.

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I cornered Jackie in her piping hot newly refurbished log stove dining room and pressed her for the answers, including the secret ingredient. When the heat was on, baby, she squealed like a pig.

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50 - 60 ounces of Swansons canned Chicken broth (no other brand!!)

Handful of sauteed onions

Begin boiling broth with onions while peeling potatoes.

5 lb potatoes, peeled and chopped into bite size pieces

Toss taters into boiling mix.

Set half and half or whipping cream on counter to warm.

Add 1/4 tsp. dry mustard (the secret ingredient, baby!!)

Separately, mix cold, cold water with cornstarch to use as thickener in soup as needed.

When soup has finished boiling (45 min's or so), turn down heat and add the luke-warm whipped cream.

Serve. Top with bacon bits and shredded cheddar cheese as desired.

May keep on simmer as long as you like.

Sort of.