Serves 6 to 8

2 pounds cubed potatoes
1 teaspoon butter
2 chopped onions
1 1/2 teaspoons chopped garlic
6 cups chicken stock
1/2 teaspoon dry mustard
2 cups heavy cream
2 cups grated cheddar cheese
1/2 teaspoon Tabasco
2 dashes Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped chives

Peel potatoes and cut into 1-inch cubes.
Cook the onions, potatoes and garlic in the butter until the onions are translucent, about 10 minutes. Add chicken stock and bring to a boil. Reduce heat and simmer until potatoes are cooked.
Puree soup until smooth. In a separate pan, whisk the dry mustard into the cream and boil over high heat.
Simmer 3 minutes.
Add grated cheese and melt. Season with Tabasco, salt, pepper, Worcestershire and chopped chives.