You are looking at a bowl of the best potato soup ever made. Unfortunately for you, it's at my house and you can't have any.  However, I'm putting the recipe below so you can try to duplicate my husband's achievement.  Good luck!

Four cans (12 oz.) 99% fat-free chicken broth
Two cans (12 oz.) evaporated skim milk
Five pounds russet potatoes, peeled and cubed
5 1/2 cups chopped yellow or white onion
7 - 8 slices cooked, crumbled bacon
1 slice ham steak, chopped into 1/2" pieces
Two heaping teaspoons diced garlic
Three or four bay leaves
1 teaspoon celery seed
1 pint whipping cream
1/3 cup chopped fresh parsley
    For garnish:
Shredded sharp cheddar cheese
Chopped green onion

Saute the onions and garlic in butter or margarine over medium heat until translucent. Scrape them into the soup kettle, and turn on the heat to medium. Pour in the chicken broth and evaporated milk. Put in the potato pieces, bacon, ham pieces, bay leaves, celery seed and whipping cream. Bring to boil, and simmer until the potato is tender. Mash a dozen or so potato chunks against the side of the kettle and stir the pot to thicken the soup (you can mash more to make it thicker). Throw in the parlsey and stir, and return pot to simmer. Cut up some good rich bread, ladle the soup into your bowl. Sprinkle cheese and green onion on top to taste.

Eat it.                                                                                                                                                          Posted 11/17/02