Accompanied Kathleen Brotherton column, published 9-20-2012
3 cups potatoes, cubed
2 cups water
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
4 slices bacon, chopped
1/2 cup onion (1 medium), chopped
3 cups milk
8 ounces (2 cups) shredded American cheese
In large saucepan, cook potatoes in water with salt, mustard and pepper till tender; do not drain. Mash potatoes.
Cook bacon and onion until bacon is browned and onion is tender. Stir into potato mixture. Add milk and cheese; cook and stir over low heat until cheese melts and soup is heated through. Makes 8 (1 cup) servings. Per serving: 291 calories and 180 grams fat.
