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 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
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