Ingredients
- 4 Russet potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- Salt and black pepper to taste
- Optional: thyme, rosemary, bay leaf
- Toppings: cheese, chives, bacon bits, sour cream
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Instructions
- Gather ingredients and chop potatoes into 1-inch cubes. Dice onion and mince garlic.
- Melt butter in a large pot over medium heat. Add onion, sauté until translucent (4-6 minutes), and add garlic last minute.
- Sprinkle flour over onions, stir to form roux, and cook for 1-2 minutes.
- Slowly whisk in broth until smooth and slightly thickened.
- Add potato cubes and bay leaf. Bring to a simmer, cover, and cook for 15-20 minutes until potatoes are tender.
- Remove bay leaf and blend soup until slightly chunky.
- Stir in milk or cream and bring to a gentle simmer, adjusting thickness as needed.
- Season with salt and pepper, add herbs if desired, and heat through.
- Serve topped with cheese, chives, bacon bits, or sour cream.
Notes
- Use Russet or Yukon Gold potatoes for best results. Store leftovers in the fridge or freeze for later.