Loaded Potato Soup (Print Version)

# Ingredients:

01 - 4 big-sized potatoes.
02 - 2 and a half cups of chicken broth.
03 - 1 cup chilled water.
04 - Three-quarters of a cup of heavy cream.
05 - Half a cup of butter.
06 - 3/4 cup shredded cheddar.
07 - Half a small chopped onion.
08 - 2 tablespoons bacon crumbles.
09 - 2 tablespoons minced green onions.
10 - 1/3 cup plain white flour.
11 - Half a teaspoon of salt.
12 - Half a teaspoon of ground black pepper.
13 - Extra water for boiling the potatoes.

# Instructions:

01 - Cut into small chunks. Boil till soft, then set aside.
02 - Cook the broth, onion bits, and spices for 20 minutes.
03 - Heat butter in a pan. Stir in flour and cook for a few mins.
04 - Mix the roux in with the broth. Add heavy cream, simmer for 20 mins, then toss in the potatoes.
05 - Pile on cheese, sprinkle with green onions, and add the bacon bits.

# Notes:

01 - You can prep it early and reheat gently later.
02 - Boiling potatoes first avoids making the soup gummy.
03 - Heavy cream guarantees the creamiest results.

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