Outback Potato Soup

INGREDIENTS:

• 8 potatoes, diced
• 4 cans chicken broth
• 2 cups cold water
• 1 small onion, diced
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 cup cannabutter (see #41cblog for recipe)
• 3⁄4 cup all-purpose flour
• 1 1⁄2 cups heavy cream
• Optional toppings:
• 1 1⁄2 cups Colby Monterey Jack cheese, shredded
• 1⁄4 cup bacon bits
• 1⁄4 cup green onion, finely diced.

INSTRUCTIONS:

1. Bring water to a boil in a large pot over high heat. Add the potatoes and boil until fork-tender, about 10 to 15 minutes. Drain and set aside.
2. Add the chicken broth, water, onions, salt, and pepper to the pot. Let it simmer on low heat for 20 minutes.
3. Melt the butter in a small saucepan over low heat. Stir in the flour until the mixture forms a paste.
4. Gradually add the paste into the pot, stirring constantly, until it starts to thicken.
5. Gradually stir in the heavy cream. Let the soup simmer for 20 minutes. Stir in the potatoes.
6. Serve the soup as is or garnished with shredded cheese, bacon bits, and green onions. Enjoy!

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