Potato-Cheese Soup

Sauté the chopped onion in butter in a pan until golden, remove from heat and set aside.

Peal and pare the potatoes into half-inch cubes. In a very large pot, add potatoes and enough white wine to cook the potatoes. Add more wine during cooking if needed.

When the potatoes are al dente, remove about 4 cups from the pot to add back later as potato chunks. Cook the remaining potatoes fully. Mash the potatoes completely, keeping the wine unless it makes mashing difficult. In that case, remove wine, mash potatoes, and return wine to pot.

Add enough milk to form a thick soup. Add the onion, shredded cheeses, bacon bits and salt and pepper. Add cooked potato cubes. Simmer soup until thoroughly heated and serve. Store cooled soup in fridge.