1 c. onions, chopped
1 c. celery, chopped
8 strips bacon, chopped
1/4 c. olive oil
1 c. all purpose flour
3 c. large diced potato
6 c. chicken broth
1 tbsp. dried basil
1 qt. heavy cream
1 (16 oz.) container sour cream
1 tbsp. parsley, chopped
salt and white pepper, to taste
shredded cheddar cheese as a garnish

In a heavy soup pot sauté the bacon until crisp and add the onions, celery and oil. Sauté for 5 minutes and then add the flour. Turn the heat down on low and cook the now formed roux for 10 minutes. Meanwhile, heat the chicken broth and whisk into the cooked roux. Season with basil and add the potatoes and cream. Simmer for 30 minutes and add the sour cream and parsley. Season to taste with salt and pepper. Garnish with cheddar cheese when ready to serve.