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Bake potatoes until tender. Cool, peel and chop into small pieces. Set aside.
In a large soup pot, melt the butter over medium-low heat.
Add the diced onion to the pot and cook until the onion is soft and translucent.
Add the flour and cook, stirring often, for about 3 minutes.
Pour in the chicken broth and water. Season with celery salt, black pepper, and basil.
Bring to a boil, stirring often.
Gradually add the heavy cream until the soup is rich and creamy.
Add the potatoes to the soup.
Simmer for approximately 5 minutes to warm the potatoes all the way through.
Ladle the soup into bowls and garnish with Cheddar cheese, bacon bits, and scallions.