I par boiled my potatoes yesterday to about half way done. I let them cool, peeled them and put them in a ziploc bag in the fridge.
2 Tbls of butter
2 Tbls of olive oil
1/2 Onion diced
Chopped celery- I use the inner leaves from the heart
1/4 Cup of flour
4 cups of chicken stock
6 to 8 Medium yukon gold potatoes par boiled peeled and diced
1 tsp of salt and 1 tsp of pepper
2 Cups of heavy cream
1/2 of a Chicken bouillon cube
I heat my butter and oil and saute the onion and celery. Add the flour and cook for about 1 minute. Whisk in your stock and add in the potatoes, salt and pepper and bring it to a boil and reduce to above a simmer until the potatoes are done. Add in the cream and bouillon and simmer until slightly thick. You could use a potato masher and mash a little if you like your soup really thick. Taste and season with salt and pepper. I garnish with shredded cheddar, chopped green onion and bacon.