Elaine's Idaho Potato Soup

Record-breaking amounts of snow and frigid temperatures mean it's time for sweaters and jeans, a cozy fire in the fireplace, and a large pot of homemade potato soup. Here's my favorite recipe. It serves a large family or two teenage boys.

• 6-8 Idaho Russet potatoes, cubed, (peeling is optional)
• 1 pound bulk spicy Italian sausage
• 1 pound bulk regular Italian sausage
• One onion, diced
• 6 stalks of celery, diced
• 2 Tablespoons mustard seed
• 2 Cups Chicken Stock
• 2 Cups of Cream or Half-and-Half
• Salt, Pepper
• Optional: 2 cans of creamed soup, any kind

Cover spuds with water and boil in a large soup pot with mustard seeds for 10 minutes. Do not drain. (The mustard seeds are for my mother who always believed the parable of having the faith of a mustard seed.)

In separate large skillet, brown sausage. Sauté onion and celery in sausage drippings or olive oil.

Combine all ingredients into the soup pot. Add salt and pepper to taste. (For thicker soup, add 2 cans of creamed soup, any kind.)

Heat but don't boil. Yummy. This soup is delicious to reheat for several days but doesn't freeze well.

My favorite memory with this soup: My wee 2-year-old granddaughter and my 80-year-old mother competed for the last helping.