take-out fake-out: outback's loaded potato soup

• Red Skinned New Potatoes (6-8 depending on the size)
• 1 Onion, diced
• 1 qt chicken stock
• 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 or green onions
• 2 cups shredded cheddar

Directions

1. Boil the potatoes, set aside until cool enough to handle
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 until the potatoes are warmed through
10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and cheese.