Fall is the perfect time to enjoy a hot bowl of soup. If, like me, potatoes are your comfort food, then there's nothing better than potato soup, unless it's Yukon Gold Potato-Basil Soup.
Yukon Gold Potato-Basil Soup
6 large, Yukon Gold potatoes, chunked not peeled
2 carrots, peeled and chopped fine
1/4 cup finely chopped white onion
2 boxes or three cans chicken stock
1 cup chopped fresh basil
1/2 cup heavy cream
4 ounces butter
1 tsp black pepper
2 tsps salt (Salt to taste if more needed)
1/2 tsp hot sauce
Wash and dice potatoes, peel and small dice carrots, and fine dice onion. heat stock pot to medium, add half the butter and sauté onions and carrots until onions wilted (3-4 minutes). Add potatoes and stock. Cook on medium heat until potatoes are done. Reduce heat and buzz potatoes. Leave slightly chunky, but you want a good thick soup.
Add salt, pepper, and basil. Simmer soup for 30 minutes. Add heavy cream and remainder of butter. Stir in hot sauce. Serve with shredded cheese or sour cream topping. I usually serve with cornbread muffins.
Each time you reheat, additional stock will be required.