Cooking Instructions

• Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use.
• In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together.
• In a separate saucepan, melt ½ cup of butter over medium heat. Once melted, gradually whisk in ⅓ cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste.
• Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency.
• Pour in approximately ¾ cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess.
• Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.
• Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.
• Ladle the soup into bowls and garnish each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions.
• Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.