Yield: 3/4 gallon.
4 oz. butter
4 oz. flour
8 oz. yellow onion, diced 3/8"
2 tsp. garlic, fresh chopped
1 tsp. white pepper
1 tsp. thyme, dry
1/2 tsp. nutmeg
1 bay leaf
2 tsp. salt, table grind
2 tsp. Worcestershire sauce
2 qts. hot water
1/4 cup chicken base
2 cups heavy cream
2 cups 2% milk
1/2 cup Parmesan, shredded
4 Idaho® Potatoes, baked, cooled and diced 1"
1/4 cup green onions, sliced
In a large pot over medium-high heat, add butter and melt. Add diced onions and cook for 5 minutes, stirring every minute. Add pepper, thyme, nutmeg, bay leaf, salt and Worcestershire sauce; sautè for 2 minutes. Add flour; do not brown. Stir for 1 minute. Add water, chicken base, milk and cream. Whisk for 1 minute. Bring to a slight rolling boil. Reduce heat to low and add cheese, slowly stirring constantly to melt cheese into cream. Simmer for 30 minutes, stirring to prevent burning. Add Idaho Potatoes and increase heat to bring soup back to a rolling boil. Cook for 5 minutes. Add green onions and stir for 2 minutes.
Note: When serving soup in warm bowls or crocks, the potato flavor will be enhanced by adding cooked, chopped pieces of hickory-smoked or applewood-smoked bacon, shredded pepperjack cheese or pieces of herbed croutons.
Photo Credit: IDAHO POTATO COMMISSION
