Step 1

Bake potatoes until tender. Cool, peel and chop into small pieces. Set aside.

Step 2

In a large soup pot, melt the butter over medium-low heat.

Step 3

Add the diced onion to the pot and cook until the onion is soft and translucent.

Step 4

Add the flour and cook, stirring often, for about 3 minutes.

Step 5

Pour in the chicken broth and water. Season with celery salt, black pepper, and basil.

Step 6

Bring to a boil, stirring often.

Step 7

Gradually add the heavy cream until the soup is rich and creamy.

Step 8

Add the potatoes to the soup.

Step 9

Simmer for approximately 5 minutes to warm the potatoes all the way through.

Step 10

Ladle the soup into bowls and garnish with Cheddar cheese, bacon bits, and scallions.