Potato, Bacon, and Cheddar Soup

• 5 cups russet potatoes
• water
• 5 12 cups milk
• 2 cups onions
• 1 tablespoon chives
• 2 tablespoons chicken seasoning
• 1 tablespoon parsley
• 1 tablespoon mustard powder
• 1 12 garlic cloves
• 14 lb bacon, with pan drippings
• 2 tablespoons salt
• 1 tablespoon pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 12 cups sharp shredded cheddar cheese
• 12 cup cornstarch

1. 1.
2. Peel, chop, and rinse potatoes into 1/2 inch squares.
3. 2.
4. Peel and chop onions into 1/2 inch squares.
5. 3.
6. Cover potatoes and onions in soup pot with water.
7. The water should go just above the onions and potatoes in the pot.
8. 4.
9. Turn on high heat with a little salt to boil.
10. Boil until they are done (until fork can easily pierce potatoes.
11. ).
12. 5.
13. Turn heat to low and add enough milk to fill the rest of the pot, or about 4.5 cups.
14. 6.
15. Add all other ingredients except cornstarch, bacon, and cheddar.
16. 7.
17. Mix cornstarch with 3/4 cups of milk and slowly add to warm soup mixture.
18. Stir in while you add.
19. 8.
20. Soup will thicken after 1 min or 2.
21. 9.
22. Fry bacon until it is crispy and cut into small pieces and pour in the soup mixture with the grease droppings.
23. 10.
24. Add cheddar cheese.
25. 11.
26. Cook on low heat, stirring frequently for about 20 minutes.
27. 12.
28. Serve with crackers or bread.

russet potatoes, water, milk, onions, chives, chicken seasoning, parsley, mustard powder, garlic, bacon, salt, pepper, onion powder, garlic, cheddar cheese, cornstarch

Taken from www.food.com/recipe/potato-bacon-and-cheddar-soup-496003 (may not work)