Outback Potato Soup (Print Version)

# Ingredients:

01 - 4 big potatoes, peeled.
02 - 2 1/2 cups of broth from chicken.
03 - 1 cup of cool water.
04 - 3/4 cup of cream (heavy).
05 - 1/2 cup of softened butter.
06 - 3/4 cup grated cheddar.
07 - 1/2 small diced onion.
08 - 2 tablespoons of bacon crumbs.
09 - 2 tablespoons sliced green onion.
10 - 1/3 cup plain flour.
11 - 1/2 teaspoon of table salt.
12 - 1/2 teaspoon ground black pepper.
13 - Extra water to boil the potatoes.

# Instructions:

01 - Chop the potatoes small. Boil till soft. Keep 'em aside.
02 - Simmer stock with diced onions and spices. Let it cook for 20 minutes.
03 - Warm butter till melted. Stir in flour slowly. Cook for a bit.
04 - Pour roux into the broth. Mix in the cream. Simmer another 20 minutes. Add the cooked potatoes.
05 - Sprinkle cheese on top. Add the bacon crumbs and some green onion.

# Notes:

01 - You can make it in advance and heat it gently when ready to eat.
02 - Boiling potatoes first stops them from thickening the soup too much.
03 - Stick with heavy cream for a smoother consistency.

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