Put potatoes in perforated hotel pan; steam until tender but not mushy (about 10 minutes). Remove from steamer; set aside.
Melt butter in stockpot. Add onions; sauté over medium heat, stirring occasionally, until softened but not browned.
Add chicken stock, salt, dried basil, garlic powder and hot sauce. Stir in potato flakes until no lumps remain.
Add Cream Sauce Base; stir to combine. Simmer for 15 minutes. Add potatoes; continue cooking for 10 minutes.