Ingredients:

  • 2 Tbsp (30g) Unsalted Butter
  • 1 medium Yellow Onion (finely diced)
  • 2 cloves Garlic (minced)
  • 2 Tbsp (15g) All-Purpose Flour
  • 4 cups (950ml) Chicken or Vegetable Stock (low sodium preferred)
  • 5 lbs (680g) Russet Potatoes (peeled, diced 1/2 inch)
  • 1 cup (240ml) Whole Milk or Half-and-Half
  • 1 tsp Salt (or to taste)
  • 1/2 tsp freshly ground Black Pepper (or to taste)
  • 2 Tbsp (5g) Fresh Chives (chopped, for garnish)
  • 1/2 cup (50g) Optional: Sharp Cheddar Cheese (shredded)

Instructions:

  1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion; sauté until softened and translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle flour over the onion mixture. Stir constantly for 1 minute to cook out the raw flour taste, creating a simple roux base.
  3. Gradually whisk in the stock, ensuring no lumps form. Add the diced potatoes, initial salt, and pepper. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer.
  4. Simmer, partially covered, until the potatoes are completely tender when pierced with a fork (about 10-12 minutes).
  5. Remove the pot from the heat. Using an immersion blender, blend the soup until it reaches your desired consistency—either mostly smooth with some texture, or completely velvety.
  6. Return the pot to very low heat. Stir in the milk/half-and-half and optional shredded cheese until melted and incorporated. Taste and adjust seasoning (more salt/pepper if needed). Do not allow the soup to boil after adding the dairy.
  7. Ladle the soup into bowls, garnish generously with fresh chives, and serve immediately with crusty bread.