Outback Potato Soup (Printable Version)

# What You'll Need:

01 - 4 big potatoes.
02 - 2 and a half cups of chicken broth.
03 - 1 cup of cool water.
04 - Three-fourths of a cup of cream.
05 - Half a cup of butter.
06 - Three-fourths of a cup of shredded cheddar.
07 - Half a small onion, chopped finely.
08 - Two tablespoons of bacon crumbles.
09 - Two tablespoons of sliced green onions.
10 - A third of a cup of plain flour.
11 - Half a teaspoon of salt.
12 - Half a teaspoon of black pepper.
13 - Water for cooking the potatoes.

# Preparation Steps:

01 - Cut into bite-size pieces. Cook in boiling water till soft. Put aside.
02 - Cook onions, broth, and spices together. Leave on low for 20 minutes.
03 - Heat butter till melted. Stir in flour. Let it cook for a bit.
04 - Mix the roux with broth. Pour in the cream. Let it gently bubble for 20 minutes. Toss in the potatoes.
05 - Sprinkle cheese on top. Add bacon. Garnish with green onions.

# Additional Tips:

01 - Store in fridge and reheat gently.
02 - Boiling potatoes ahead of time avoids overly thick soup.
03 - Choose heavy cream for a richer feel.

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