Step 1

In a large pot over high heat, bring the water to a boil. Add the potatoes and boil until fork-tender, about 10 to 15 minutes. Drain and set aside.

Step 2

Add the chicken broth, water, onions, salt, and pepper to the pot. Let it simmer on low heat for 20 minutes.

Step 3

In a small saucepan, melt the butter over low heat. Stir in the flour until the mixture forms a paste.

Step 4

Gradually add the butter and flour mixture into the pot, stirring constantly, until it starts to thicken.

Step 5

Gradually stir in the heavy cream. Let the soup simmer for 20 minutes. Stir in the potatoes.

Step 6

Serve the soup as is or garnished with shredded cheese, bacon bits, and green onions. Enjoy!