Loaded Creamy Potatoes (Print Version)

# Ingredients:

01 - 4 big russet potatoes, chopped up.
02 - 8 strips of bacon, cooked crispy and broken into bits.
03 - 2 and a half cups of chicken broth.
04 - 1 cup of chilled water.
05 - 3/4 cup of cheddar cheese, shredded.
06 - 3/4 cup heavy cream.
07 - 1/2 cup of butter.
08 - 1/3 cup of plain flour.
09 - 1/4 cup chopped green onions.
10 - Half a yellow onion, diced up (optional).
11 - 1/2 teaspoon of salt.
12 - 1/2 teaspoon ground black pepper.

# Instructions:

01 - Dice your potatoes, boil them until tender, then drain and place aside.
02 - In a pot, combine chicken broth, water, diced onion, salt, and pepper. Let it gently bubble for 20 minutes.
03 - In a pan, melt the butter and mix in flour. Keep stirring and cook for around 2 minutes.
04 - Stir the roux into the broth using a whisk. Pour in the cream and let it cook gently for 20 minutes until it's thicker.
05 - Carefully add the boiled potatoes to the creamy soup and mix it all together.
06 - Spoon the soup into bowls and top with cheese, bacon pieces, and chopped green onions before serving.

# Notes:

01 - Start by cooking the onions if you want more flavor.
02 - Grate your cheese fresh to make it taste better.
03 - Perfect meal for chilly days.

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