| | Directions | | Boil potatoes, peel and set aside. In a large soup pot, melt butter over a low to medium heat, being careful not to burn it. Add onion and cook until softened. Add the flour and stir until it cooks for about 3 minutes. Slowly add the chicken broth, water, salt, pepper, basil and sugar. Bring to a boil, stirring often with a wire whisk. Gradually add the heavy cream until you have reached the proper consistency. Chop the potatoes into bite sized cubes and add to the soup. Simmer for approx. 5 minutes to bring potatoes to temperature. Ladle soup into individual bowls and garnish as desired. Enjoy! |
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