Potato Soup

Ingredients

  • 4 large potatoes
  • kosher salt
  • vegetable oil
  • 2 sticks of butter
  • 1 onion, diced
  • ¾ c AP flour
  • 48 oz chicken stock
  • 2 c water
  • celery salt
  • ½ t ground black pepper
  • ¼ t dried basil
  • ¼ t sugar
  • 1 ½ c heavy cream
  • 4-6 pieces chopped crispy bacon
  • chopped chives
  • 2 c shredded monterrey jack / cheddar cheese

Instructions

Pierce potatoes. Coat potatoes with oil. Salt them. Bake at 350 until done (~60 minutes).

In soup pot or dutch oven, soften onions in butter. Add the flour and cook until flour taste gone.

Slowly add chicken stock, water, salt, pepper, basil and sugar.

Bring to a boil, stirring frequently with whisk.

Gradually add the heavy cream until soup has correct consistency.

Chop the potatoes into bit-sized chunks (no skin!) and add to soup.

Simmer for 5 minutes. Serve with bacon, chives, and cheese as desired.

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