Instructions

1. Mix the water & chicken bouillon in a large pan
2. Reserve about a cup of the broth, bring this to a boil & add the diced potatoes
3. Meanwhile, add minced onions & oregano to the batch of broth, bring to a boil, then simmer 5 minutes
4. Add melted butter
5. Stir in flour slowly
6. Add salt and pepper
7. Add half-and-half
8. Cook until bubbly
9. Stir in the potatoes
10. Cook until done over low to medium heat, stirring occasionally
11. Garnish each bowl with the grated cheese, crisp cooked bacon, and chopped green onion

Variations

For a vegetarian version, use the Vegetable Boullion Soup Base, #10757