Amazing Potato Soup: A Cozy Winter Meal

Prepare the Potatoes. Preheat your oven to 400 °F. Scrub 4 potatoes well, prick potatoes, then bake for about 1 hour or until soft. Let cool, then peel and cube into 1/2 inch pieces. I frequently perform this step a day before making the soup by cooling the potatoes and storing them in the refrigerator overnight. This method simplifies the dicing process and helps maintain the integrity of the potato pieces, preventing them from crumbling.
Cook Onions and Flour. In a large saucepan, melt 4 tablespoons butter over low heat, add 2 cups sweet onion and sauté until they turn translucent. Sprinkle with 1/3 cup all purpose flour, stirring for about 5 minutes ⏱️ to form a roux.
Combine Liquids and Season. In a bowl, mix together 1/4 cup chicken base, 5 cups water and 1 1/3 cups instant flake potatoes. Gradually stir this mixture into your roux, ensuring to keep the texture smooth and free of lumps.
Add Seasoning. Add 1 teaspoon basil, 1/4 teaspoon white pepper to the mixture. Stir until blended.
Simmer Soup. DO NOT BOIL. Stir in 1 cup heavy cream and 1 cup half and half, let the soup simmer gently for about 15 minutes ⏱️ , stirring occasionally.
Add the Potatoes. Add the cubed potatoes to the saucepan. Gently stir and simmer an additional 10 minutes ⏱️ until the soup is completely heated.