Potato Cheddar Soup

12 slices precooked bacon, chopped
1 onion, diced
6 medium potatoes, peeled and diced
2 TBS butter/margerine
1/2 tsp sage
1 tsp mustard
32 oz broth/stock
1 tsp salt
1/4 tsp ground black pepper
2 cups half and half cream
12 oz sharp white cheddar cheese, grated
dash of hot sauce (tobasco sauce)

In a dutch oven, heat up the bacon to render the fat. If you have more than a TBS of fat rendered, discard the excess. Add the margarine and melt. Add onions and saute until tender. Add the sage and mustard and cook 1 minute. Add potatoes, broth, salt and pepper and bring to a boil. Simmer for 13 minutes. Mash the potatoes against the side of the pot. Remove the pot from heat and slowly add the cream while stirring. Add the cheese and stir until melted. Add the hot sauce and stir to combine. Serve with a yummy, crusty bread and great salad.