Creamy Potato Soup

• Potatoes (6-8 depending on size)
• 1 medium onion, diced
• 4 14oz cans chicken broth
• 2 cups water
• 2 sticks butter
• 3/4 cup flour
• 1 pint heavy cream
• 1 dash basil
• 1 dash sugar
• Salt and Pepper to taste
• Garnish:
• 4-6 pieces cooked bacon
• Chopped chives (amount according to preference)
• 2 cups shredded Monterey Jack/Cheddar cheese blend

1. Peel, cube, and boil potatoes; set aside.
2. In a large soup pot, melt the butter over medium heat, being careful not to burn it.
3. Add onion and cook until softened.
4. Add the flour and stir constantly with a wire whisk for three minutes or until a proper rue is made.
5. Slowly add the chicken broth, water, salt, pepper, basil, and sugar.
6. Bring to boil, stirring often with wire whisk.
7. Gradually add the heavy cream until you've reached the proper consistency.
8. Add potatoes and simmer for approximately 5 minutes to bring the potatoes up to temperature.
9. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.

potatoes, onion, chicken broth, water, butter, flour, heavy cream, basil, sugar, salt, bacon, chives, shredded monterey

Taken from www.epicurious.com/recipes/member/views/creamy-potato-soup-50128653 (may not work)