A Classic favorite for soup lovers!

Scale

2 lbs Russet potatoes, chopped evenly

2 ½ cups chicken broth

1 cup water

½ cup heavy cream

½ cup onion

3 tbsp butter

3 tbsp flour

Salt and pepper to taste

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1. Add chicken broth and water to a pot and bring to a rolling bowl. Reduce heat and add in potatoes, cooking just until potatoes are tender.

2. Remove potatoes and liquid from heat. In the same pot, sauté onions in a bit of olive oil.

3. Remove onions and add to potatoes with liquid. In the same pot, make a quick roux by combining butter with flour. Cook for for about 1 minute.

4. Add reserved ingredients to roux; simmer for about 10 minutes until mixture has thickened slightly. Add heavy cream.

5. Serve and top with your favorite toppings.