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 Champions Grille's Cream of Potato Soup Recipe
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Champions Grille's Cream of Potato Soup

5 large potatoes, diced
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped carrot
1/2 cup butter
Pinch salt
Pinch white pepper
1 tablespoon chicken base (see note)
6 cups half-and-half


1 tablespoon butter
2 tablespoons flour

Place potatoes, celery, onion and carrot in a large pot. Cover with water. Cook on medium-low heat, simmering rather than boiling, until vegetables are tender. Drain water.

Add butter, salt, white pepper, chicken base, half-and-half and 4 cups water to vegetables. Cover and simmer again over medium-low heat for about 1 hour, or until mixture is very fragrant and flavors taste well-combined.

Meanwhile, in a small pan, stir together butter and flour. Cook over medium-low heat, adjusting heat as necessary to prevent scorching. Stir constantly. When mixture has browned and smells "nutty" (at first it will smell like glue), stir in just a splash of water to thin mixture. Cook until it bubbles again. Whisk into soup and cook about 5 minutes.

Serves 4 to 6.

Chicken base: A thick paste that comes in 1-pint plastic tubs. Flavors include chicken, mushroom, shrimp, lobster, beef and turkey. Available in Louisville at specialty stores and at some supermarkets

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