Potato Soup

  • Serves: 4
  • Prep Time: 80 minutes
  • Cook Time: 30 minutes


  • 4 large baking potatoes, baked
  • 2 sticks butter
  • 1 onion, diced
  • ¾ cup all-purpose flour
  • 48 ounces chicken broth, homemade or store-bought
  • 2 cups water
  • ½ teaspoon celery salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried basil
  • 1½ cup heavy cream
  • ¼ teaspoon sugar


  1. Bake potatoes until tender. Cool, peel and chop into small pieces. Set aside.
  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. Add the potatoes 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.
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