Potato Soup, second draft

I really thought I had it, but upon eating a bowl of it I had to demote it to second draft <sigh>. I think I know now (sure) how to improve it. I'll try again a few weeks from now.

In the meantime:

Ingredients:

5-6 large potatoes, peeled and diced
1 Tbsp. olive oil or vegetable oil
4-6 mushrooms, thinly sliced
4-6 strips turkey bacon, cut in small pieces
1/2 onion, sliced or chopped
1 clove of garlic, minced
2 liters chicken broth
1/2 cup dry wine
1 cup skim milk
1/2 teaspoon fine herbs
1/2 teaspoontarragon
1 teaspoon corn starch dissolved in 1/4 cup of water.

In a soup pot heat the olive oil then add the bacon. Fry until it's about halfway crispy. Add the onion, garlic and mushrooms. Saute until the mushrooms begin to brown. Add the potatoes and saute, while tossing them about, for a couple of minutes. Reduce the flame to half and add the wine. Toss everything around for a minute or two, making sure it all gets exposed to the wine.

Lower the flame to low and add the chicken broth. You know what comes next, right? Bring to a sow boil.

When the soup boils, add the fine herbs and tarragon. Stir well. The potatoes will take long to cook, say about an hour. Keep checking on them. When they're nearly done, add the milk and corn starch dissolved in water. Stir well. When the potatoes are tender, you're done.

I do like it, but it's not quite right. Not to me. So I'm thinking to either skip the wine or the corn starch next time.