Potato Soup

Potato Soup
Chef Doug Mayhugh, Great American Grill

Makes about 2 to 2 1/2 quarts (8-10 cups)

4 lbs. red skinned new potatoes, quartered
1/2 stick butter
1 small onion, finely diced
1/4 cup finely diced ham
4 pints heavy cream
1 tablespoon chicken base

In large stew pot, cook onions in butter until clear.
Add pre-cooked ham.
Add cream and chicken base.
Bring to low boil.
Add potatoes and simmer until it thickens and potatoes soften.