Creamy Potato Soup




  1. In a medium sized pot, add the chicken stock, water, chicken base and bring to a boil.  Lower the heat to a simmer and add the potatoes.  Cook until the potatoes are tender and can be pierced with a fork (10 min)
  2. Meanwhile, in another pot, add the butter over low/med heat.  Once it has melted, add the onions and cook until soft and translucent stirring often (approx. 5 min).  Season with salt and pepper.  Add a teaspoon of oil if the onions get too dry.  Add the garlic and cook another minute.
  3. Sprinkle the flour over the butter and cook for 2 minutes.
  4. Scoop out 3 cups of  chicken stock and add into the butter/flour mixture (in 1 cup increments) whisking until combined.  Add 3/4 of the potatoes to the pot.
  5. Using an immersion blender, blend the soup until smooth.  Add the remaining potatoes, half and half and cream cheese, stirring until it has all melted and blended.
  6. Add the chives and any additional salt and pepper to taste.
  7. Top with shredded cheese, bacon bits and chives.