- Potatoes (6-8 depending on the size)
- 1 Onion, diced
- 4 14oz cans of chicken broth
- 2 cups water
- Celery salt to taste
- Pepper to taste
- 1 dash of basil
- 1 dash of sugar
- 2 sticks of butter
- 3/4 cup of flour
- 1 1/2 cups heavy cream
- 4-6 pieces of cooked bacon, chopped
- Chopped chives (amount depends on your preference – I like a lot)
- 2 cups shredded Monterrey Jack / Cheddar cheese blend.
- Boil the potatoes, peel and set aside (someone suggested you rub with kosher sale and bake the potatoes, leaving the skin on)
- In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
- Add the onion and cook until softened.
- Add the flour and stir while it cooks for about 3 minutes.
- Slowly add the chicken broth, water, salt, pepper, basil and sugar.
- Bring to a boil, stirring often with a wire whisk.
- Gradually add the heavy cream until you’ve reached the proper consistency.
- Chop the potatoes into bite sized cubes and add to the soup.
- Simmer for approximately 5 minutes to bring the potatoes to temperature.
- Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.