|1 Tbsp butter||1 medium onion, diced (1 cup)|
|2 medium baking potatoes,||28 oz chicken broth (2 cans)|
|peeled and diced (3 cups)||1/4 cup heavy cream|
|In a medium saucepan over high heat, melt butter. Add onions and
stir often, until onions are translucent. Add potatoes and broth.
Bring to a boil, cover pan and lower heat. Simmer until potatoes are
soft, about 20 minutes. Stir in cream.
(You can substitute 3-1/2 cups of water and 4 chicken bullion cubes for the chicken broth, but the flavor won't be quite as nice)
"Loaded" Baked Potato Soup
Prepare as above, but add sour cream, crumbled bacon, chives, and cheese as garnish.
"Chili Cheese Fries" Soup
Prepare as above, but stir in a can of chili and garnish with cheese and sour cream.