Potato Soup

By wtrfalz

This amazing cheesy potato soup is a favorite whenever I make it! Perfect for that cold winter day, and super quick and easy.

Ingredients

• 6-8 potatoes depending on size (I always use a couple more)
• 1 large onion, diced
• 56 oz chicken broth
• 2 cup water
• pepper to taste
• dash of basil
• dash of sugar
• 2 sticks of butter
• 3/4 cup flour
• 1 1/2 cup heavy cream
• 1 lb cooked crispy bacon, crumbled up
• chopped chives (or scallions)
• 2-3 cups shredded Monterrey Jack/Cheddar blend.

Details

Servings 8

Preparation

Step 1

Peel and boil potatoes, set aside.
In a large pot, melt butter over low to medium heat, be careful not to burn. Add the onion and cook until softened.

Add flour and stir while it cooks, about 3 minutes. Slowly add chicken broth, water, salt, pepper, basil, sugar. Bring to a boil, stirring often with whisk.

Gradually add heavy cream. Chop potatoes into small cubes and add to the soup. Simmer for approx 5 minutes to bring potatoes to temp.

Ladle soup into bowls, garnish with cheese, bacon, and chives.