CopyCat Charleston's Potato Soup

IF YOU KNOW…YOU KNOW!

Ingredients

1/2 cup water
1 1/2 cans chicken broth
5 tablespoon melted butter
5 tablespoon flour
1 tablespoon minced onion
1/8 teaspoon dried parsley
1/8 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups fat-free Half & Half
4 cups cubed potatoes ( I love Russets)

DIRECTIONS

Take a large pan for the soup so that it doesn’t overflow the pan while bubbling. Now, mix water, chicken broth, minced onions, parsley, and oregano. Boil this mixture for 5-7 minutes until you see it’s simmering.

Add the melted butter into the pan. Now flour time! Add the flour very slowly and continuously stir the mixture otherwise, it’ll be balled into a circle.

After pouring the flour, add salt and pepper. Now cook the mixture until it’s bubbly and spreads a lovely smell of the ingredients.

Potato time! Now, add the cube cut potato into the pan. Now, use very low-medium heat because the potatoes need to boil and cook thoroughly. Stir occasionally, so it doesn’t burn. For your information, if you use high-heat, the potato won’t be cooked, and the soup will burn.

Garnish time! Now, garnish each soup bowl with chopped green onion, crisp bacon, and cheddar cheese.

And Viola!