Posted by: Aunt Audrey OK on Sun, Nov 7, 99 at 10:07

Amazing Aunt Audrey's Hearty Potato Soup
Makes 16 Servings
Ingredients
1 Tbsp.+1Tsp. salt
2 Tsp. dry mustard
1 Tsp. onion powder
1 Tsp. garlic powder
1 Tsp. white pepper
1/2 Tsp. ground nutmeg
1/2 Tsp. ground cinnamon
7 large potatoes, in all
12 Tbsp. (1 1/2 sticks) unsalted butter, in all
1 cup coarse grated onions
1 cup chopped celery
5 cups chicken stock, in all
6 cups milk
2 cups sliced onions, slices halved
1 cup heavy cream

Directions
Combine the seasonings thoroughly in a small bowl. Makes 3 Tbsp.+1 Tsp.
Peel the potatoes and coarse grate enough of them to get 3 cups. Cut 3 of the remaining potatoes into small dice, and the remaining 2 potatoes into medium dice. There should be about 8 cups diced potatoes in all. treating the potatoes in this manner, gives the soup the maximum amount of texture to support the flavor.
Place a large heavy pot over high heat. add 8 Tbsp. (1 stick) of the butter, the grated potatoes, grated onions and celery, and cook, scraping the bottom of the pot when the mixture begins to stick, about 8-10 minutes. Stir in 2 Tbsp. of the seasoning mixture and cook, scraping up the potato/onion mixture when it sticks to the bottom of the pot, about 2 minutes. The mixture will begin to stick hard, but don't let it get dark brown or the soup will be too dark. Add 1 cup of the chicken stock and scrape up the crust on the bottom of the pot.(The mixture will look somewhat pasty.) Add 3 cups more stock, scrape the bottom of the pot, and bring to a rolling boil. Stir in the milk, the remaining seasoning mixture and cook 2 minutes. Add the diced potatoes, cover the pot, and cook 2 minutes. Add the sliced onions, cover, and cook, uncovering to scrape the bottom of the pot from time to time as the mixture sticks, about 12 minutes. Reduce the heat and simmer, covered, uncovering occasionally to scrape the pot bottom, about 19 minutes. Uncover and simmer 12 minutes, scraping from time to time and whisking with wire whisk. Cut the remaining 4 Tbsp. butter into pats, add the cream and butter to the soup, and whisk until the butter is thoroughly blended, about 6 minutes. Remove from the heat and serve immediately.