Creamy Potato Soup (Print Version)

# Ingredients:

01 - 4 russet or gold potatoes, large-sized.
02 - 8 slices of bacon, cooked and broken into bits.
03 - 2 and 1/2 cups chicken stock or broth.
04 - 1 cup of cold water.
05 - 3/4 cup cheddar cheese, shredded, plus more to sprinkle on top.
06 - 3/4 cup heavy cream for whipping.
07 - 1/2 cup butter.
08 - 1/3 cup plain flour.
09 - 1/4 cup green onions, chopped finely.
10 - 1/2 a yellow onion (optional), diced small.
11 - 1/2 teaspoon table salt.
12 - 1/2 teaspoon black pepper, freshly ground.
13 - Water to boil the potatoes, amount depends on your pot.

# Instructions:

01 - Cut up potatoes, boil them till soft, then set aside to cool.
02 - In a big pot, combine broth, water, salt, pepper, and onions. Let it simmer for 20 minutes so they blend well.
03 - In another pan, melt the butter, then mix in flour till it’s smooth. Cook for 2 minutes to get rid of the raw flour taste.
04 - Stir the roux into the bubbling broth mix. Pour in the cream and let it cook for 20 minutes till nice and thick.
05 - Stir cooked potatoes into the thickened soup. Serve in bowls with bacon, cheese, and green onions sprinkled on top.

# Notes:

01 - Keep stirring now and then so it doesn’t stick.
02 - Only add toppings right before eating.
03 - Both potato types work fine for this.

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