Step 1

Peel the potatoes and dice them into small cubes, about 1/4 inch in size.

Step 2

Add the potatoes to a large pot, or dutch oven, on the stove over medium-high heat.

Step 3

Add the chicken broth and 1 teaspoon salt, then bring to a boil.

Step 4

Cook for 10 minutes, then add the onions, celery and tabasco.

Step 5

Stir everything together, cover and reduce the heat to low.

Step 6

Simmer covered for 20 minutes.

Step 7

Remove the lid and add the half and half.

Step 8

Place a separate small saucepan on the stove over medium heat and add the butter.

Step 9

Once the butter is melted, add the flour.

Step 10

Whisk the flour and butter together constantly to make a roux.

Step 11

Once the roux is golden brown and smooth, add it to the potato soup and stir to combine all of the ingredients.

Step 12

Simmer the soup over medium-low heat, stirring occasionally, until it reaches your desired consistency. For me, this is usually about 10 minutes.

Step 13

Stir in the parsley and additional 1 teaspoon salt before serving the soup.

Step 14

Ladle the soup into bowls, then top with the shredded swiss cheese and additional fresh chopped parsley, if you’d like.