- 1 lb frozen potato cubes
- Water, as desired
- Kosher salt, to taste
- 1 c heavy cream
- 2 c half & half
- 1 tsp. chicken base
- 2 tbsp. fresh parsley, roughly chopped, plus more for garnish
- 3/4 tsp. garlic salt
- 3/4 tsp. garlic powder
- 1/2 tsp. white pepper
- 1 c white onions, minced
- 1/4 c all-purpose flour
- 1 stick salted butter, divided
- Fresh parsley, for garnish
- Preheat the oven to 350F.
- Bake the frozen potato cubes until soft enough to squeeze by hand, about 10 minutes.
- Use a potato masher to mash the potato cubes, leaving some of the potatoes chunky. Set aside.
- In a large soup pot*, melt 1/4 cup butter and add the flour, stirring constantly.
- Cook the mixture until the flour is almost golden in color. (This would be considered a blonde roux.) Turn the heat down to low and stir occasionally.
- Melt the remaining 1/4 cup butter in a separate sauté pan.
- Add the onions, white pepper, garlic powder, garlic salt, and parsley and cook until the onions are translucent.
- While the onions cook, whisk the chicken base and the half & half together in a large liquid measuring cup.
- Stir the half & half mixture and the heavy cream into the roux.
- Once cooked, add the onion mixture to the stock pot and stir well.
- Add the partially mashed potatoes to the stock pot.
- Cook, covered, on low heat for 1 hour, stirring frequently, or use a double boiler to prevent the soup from scalding on the bottom of the pan.
- Add water to thin the soup to the desired consistency.
- Garnish with parsley and serve hot.