Post
 Posted By: Mama Mangia 
Jun 6  # 1 of 6
Potatoes (6-8 depending on the size)
1 Onion, diced
4 14oz cans of chicken broth
2 cups water
Salt to taste
Pepper to taste
1 dash of basil
1 dash of sugar
2 sticks of butter
3/4 cup of flour
1 1/2 cups heavy cream

Garnish
4-6 pieces of cooked bacon, chopped
Chopped chives (amount depends on your preference)
2 cups shredded Monterrey Jack / Cheddar cheese blend.

1.Boil the potatoes, peel and 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.Chop the potatoes into bite sized cubes and add 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.
Post
 Posted By: crazybuoy 
Jun 24  # 2 of 6
but why the sugar is added. how to make it more spicy.
Post
 Posted By: jpshaw 
Jul 16  # 3 of 6
Quote crazybuoy wrote:
but why the sugar is added. how to make it more spicy.

Just increase the pepper and maybe add a dash of cayenne.

BTW thanks Mama. I can actually alter that to low sodium if I forego the bacon and cheese and top it with some chopped green onion or Mrs. Dashs Southwest Chipotle. Might just half it the first time though.
Post
 Posted By: Mama Mangia 
Jul 16  # 4 of 6
I hope it works for you!
Post
 Posted By: crazybuoy 
Jul 17  # 5 of 6
Quote jpshaw wrote:
Just increase the pepper and maybe add a dash of cayenne.

BTW thanks Mama. I can actually alter that to low sodium if I forego the bacon and cheese and top it with some chopped green onion or Mrs. Dashs Southwest Chipotle. Might just half it the first time though.
Ok dear
for only taste.