1 Tablespoon plus I teaspoon salt

2 teaspoons dry mustard

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon white pepper

Other ingredients:

7 large potatoes, in all

12 tablespoons (1 1/2 sticks ) unsalted butter, in all

1 cup grated onions, (grated on the large holes )

1 cup chopped celery

5 cups chicken stock

6 cups milk

2 cups sliced onions ( the slices halved )

1 cup heavy cream

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 2 tablespoons.

Peel the potatoes and shred enough of them on the large holes of a grater to get 3 cups. Cut 3 of the remaining potatoes into small dice and the remaining 2 potatoes in all.

Place a large heavy pot over high heat. ..Add 8 tablespoons ( 1 stick ) of the butter, the shredded potatoes, grated onions and celery, and cook, scraping the bottom of the pot when he mixture begins to stick, about 8 to 10 minutes. Stir in 2 tablespoons of the seasoning mix and cook, scraping up the potato / onion mixture when it sticks to the bottom of the pot, about 2 minutes. If you have it, a metal spoon works good for this. Let the mix stick a little .. that adds a LOT of the flavor!! 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 three cups more stock, scrape the bottom of the pot, and bring to a roiling boil. Stir in the milk, the remaining 1 cup stock, the remaining seasoning mix, 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 stick, 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 form time to time and whisking with a wire whisk. Cut the remaining 4 tablespoons 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.

This recipe is an adaptation from a recipe by the famous Chef Paul Prudhomme and is a BIG hit with my kids and family!!