• 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

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.

Chef Pablo's