Recipe: Charleston's Baked Potato Soup

CHARLESTON'S BAKED POTATO SOUP

1 1/2 cans chicken broth
1/2 cup water
1 tablespoon minced onion
1/8 teaspoon oregano
1/8 teaspoon parsley
5 tablespoons butter, melted
5 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups half and half
4 cups cubed potatoes with or without skins
GARNISHMENTS:
sliced green onions
crisp cooked bacon bits
cheddar cheese

In large pan, mix chicken broth, water, minced onions, oregano, and parsley. Bring to a boil; simmer 5 minutes.

Add melted butter, stir in flour slowly, and add salt and pepper. Stir in half and half; cook until bubbly.

Add potatoes. Cook until done over low to medium heat, stirring occasionally. If cooked too fast, the soup will burn before potatoes cook thoroughly.

Garnish each bowl with the chopped onion, crisp cooked bacon, and grated cheese.