Heavy Whipping Cream
Salt & Pepper
Chicken Bouillon Base
Onions, Carrots, Celery (Mirepoix)
Directions1. In a large soup pot add butter and let melt. Then add your Mirepoix let saute down.
2. Next add in you potatoes and enough water to cover the potatoes. Add chicken bouillon base. Then add pepper. Let cook down.
3. Next add roux let thicken and cook out. For about 3 or 4 minutes.
4. Add in your tabasco sauce, a little worcester sauce, chopped parsley, cayenne pepper. Turn off heat, add heavy cream. Let get warm.
5. Serve soup in a soup bowl, hit with some chives and enjoy.