Ingredients
3lbsred russet potatoes,chunked, not peeled
4cupschicken broth
2cupsheavy cream
½cupcelery,diced
¼cuponion,diced
6tbspsalted butter
⅓cupwondra flour
⅓cupparmesan cheese,grated
1tsphot sauce
salt and pepper
Preparation
Put cut potato cubes in a large pot and fill with water. Cook on medium high heat, until tender.
Put 6 tablespoons of butter in a large pot or Dutch oven over medium heat. Saute onions and celery. Add wondra and whisk together.
Add potatoes and broth and mix well. Add cream, hot sauce and cheese, then stir in well and reduce heat to simmer for one minute.
Finally, add salt and pepper to taste. Serve immediately.
