Ingredients:
 | 1/2 stick of Butter |
| 2 Cups of chopped Onion |
| 2 |
| Shallots, finely chopped |
| 2 Large Russet Potatoes, peeled and sliced thickly |
| 4 Cups of chicken broth |
| 1 Bay Leaf |
| 1 Cup of Half & Half |
| 1/2 Tsp Salt or to taste |
| 1/2 Tsp freshly ground pepper |
| 3 to4 drops Red Pepper sauce |
| 2 Tbs shredded fresh Basil or 1 Tbs dried leaf basil |
Prepares 8 servings
Preparation time: 10 minutes
Cook time: 6-8 minutes
| Melt the butter over medium heat in a large saucepan. Add the onions and shallots, and cook until softened, about5 minutes. Do not brown. |
| Add potatoes, broth and bay leaf, bringing to a boil. Reduce heat and simmer until potatoes are easily pierced with a fork. (About 15 minutes). |
| Remove and discard the bay leaf. |
| Let the soup cool slightly then process in a food processor or blender until smooth. |
| Transfer to a container which has a tight lid, and cool at room temperature, uncovered. |
| Cover and refrigerate for several hours or overnight until thoroughly chilled. |
| Stir the half and half into the chilled soup. Add salt, pepper and red sauce to taste. |
| If needed, thin the soup by adding more chicken broth. |
| Top with shredded basil. If using dried basil, add to the warm soup after processing. |
| May serve cold, or, if desired reheat gently and serve warm. Do not allow to boil once the half and half has been added. |