Potato Soup - cooking recipe

Ingredients

1 stick butter
2/3 c. flour
1 tsp. black pepper
1 tsp. basil
1 medium onion
3 carrots
1 to 2 stalks celery
2 pt. water
2 cans chicken broth
1/8 tsp. red pepper
8 oz. container whipping cream
shredded Cheddar cheese
1 (2 1/2 lb.) bag small red potatoes

Preparation

Finely chop the onion, carrots and celery.
Melt the butter in a stockpot.
Add the chopped onions, carrots and celery.
Saut until the onions are clear and limp on medium heat (about 7 to 8 minutes).
Season the mixture with basil and black and red pepper while it cooks.
You will need to stir the mixture while it is cooking.
Gradually add the flour, stirring constantly.
You want it to be pasty; add a little more flour if needed.
Add the water and chicken broth, stirring constantly.
Cook the mixture on medium while you cube the potatoes.
Add the potatoes and cook on medium for about 15 minutes.
Make sure you stir to keep from sticking.
Add the whipping cream and reduce heat to low for about another 10 minutes. Serve with Cheddar cheese on top.