Potato Soup

Potato Soup

3 cups of peeled diced potatoes (yukon gold, russet)
3 cups of chicken broth
3/4 cups of chopped green onion
1/4 teaspoon of garlic
pinch of black pepper
1 ½ cup of heavy whipping cream
3 tablespoons of corn starch (leveled)
1 cup of cheddar cheese
4 tablespoons of cold water
cooked bacon

Boil the potatoes in the chicken broth. Once it boils, lower it to a simmer and add in the garlic and black pepper. Cook for 30 minutes. Add green onions and heavy cream. Cook for additional 10-15 minutes. In a separate bowl, mix your cold water and corn starch together. Right before the 10-15 minutes are up, add your slurry to the soup. Add in the cheese. Crumble the bacon on top of the soup when you are ready to serve.

This recipe was given to me verbally by a friend. If for whatever reason, you do not understand the instructions just let me know. I like to also add in a little extra cheese and salt to taste.