A delightful, creamy potato soup with a hint of herbs and spices, perfect for a cozy meal.
Melt the butter in a saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the soup.
Add the diced onion and sauté until translucent, about 3 minutes.
Stir frequently to prevent the onions from browning.
Sprinkle the flour over the onions and cook, stirring constantly, for 2 minutes.
This step helps to remove the raw taste of the flour.
Gradually pour in the chicken broth, stirring to combine.
Pour slowly to avoid lumps forming in the soup.
Add the diced potatoes, salt, basil, white pepper, black pepper, and Tabasco sauce.
Cut the potatoes into small, even pieces for quicker cooking.
Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 20 minutes.
Stir occasionally to prevent sticking.
Stir in the half-and-half and milk, and heat through without boiling.
Heating gently prevents the dairy from curdling.
Serve the soup hot, garnished with your favorite toppings like shredded cheese or chopped herbs.
Serve with a side of crusty bread for a complete meal.
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