Creamy Potato Soup

In large pot saute

1/4 yellow onion chopped
1 stalk of celery chopped
1 clove of garlic minced
1 tablespoon fresh basil (or 1 cube of frozen basil)
1 cup carrots chopped
1 teaspoon of pepper

Saute til onions are transluscent

Add 1 1/2 cups chicken broth bring to a boil and cook til carrots are soft

Take off the heat and blend with mixer or hand blender

Add 8 russet potatoes peeled and cubed and 2-3 cups of chicken broth into the pot

Bring to a boil

In a medium sauce pan make a roux:
1/2 cup butter
1/2 cup flour
1 cup cream
1 cup milk
1 Tablespoon of salt

Cook til thick and then add to the big pot of potatoes