• In a large pot over medium-high heat add the cut potatoes and chicken broth. Bring to a boil and then reduce heat to medium and simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender.
  2.5 lbs. Russet Potatoes, 6 cups Chicken Broth
  
• Stir in the chicken base and let it melt into the soup.
  1 Tbsp. Chicken Base
• Using a wooden spoon lightly smash the potatoes against the side of the pot so that they break into smaller pieces.

  Or if you have an immersion blender you can use that!
  
• Stir in the heavy cream.

  Sprinkle the potato flakes in a little at a time, then stirring, making sure they combine into the soup.
  1 cup Heavy Cream, ½ cup Instant Potato Flakes
  
• Let warm over low heat, stirring occasionally, for another 5 minutes. The potato flakes will thicken the soup perfectly!
• Add kosher salt and pepper as needed. (I usually add up to 1 teaspoon kosher salt and a lot of black pepper!)
  

Storage and Reheating

• Store leftover soup in an airtight container in the fridge for up to 4 days.
• The soup will thicken as it cools and in the fridge. When reheating you may need to add some milk, broth, or water to reconstitute.