Homemade Potato Soup

Anyone who knows me, knows that I LOVE potatoes! In fact I've been craving potatoes this whole pregnancy. I've been eating more mashed potatoes than any person probably should. Anyways, I've been wanting to find a good restaurant style potato soup recipe, so I did just that. I searched in Google "restaurant style potato soup" and came across this website with this recipe. I made it today for lunch and it was delicious. I didn't alter anything in the recipe, but I did notice the price of heavy whipping cream is pretty expensive, so I looked up a substitute. If you are interested go here for directions.

Ingredients

• 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

Garnish

• 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.

Directions

1. Boil the potatoes, peel and set aside (someone suggested you rub with kosher sale and bake the potatoes, leaving the skin on)
2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
3. Add the onion and cook until softened.
4. Add the flour and stir while it cooks for about 3 minutes.
5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
6. Bring to a boil, stirring often with a wire whisk.
7. Gradually add the heavy cream until you’ve reached the proper consistency.
8. Chop the potatoes into bite sized cubes and add to the soup.
9. Simmer for approximately 5 minutes to bring the potatoes to temperature.
10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
11. Enjoy!