4 large potatoes
kosher salt
vegetable oil

2 sticks of butter
1 onion, diced
3/4 c AP flour
48 oz chicken stock
2 c water
celery salt
1/2 t ground black pepper
1/4 t dried basil
1/4 t sugar
1 1/2 c heavy cream

4-6 pieces chopped crispy bacon
chopped chives
2 c shredded monterrey jack / cheddar cheese

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.