Potato Soup-creamy
Ingredients:
6 medium russet potatoes, peeled and diced
1 small onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups whole milk (or half-and-half for extra creaminess)
1/2 cup sour cream (optional)
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon (optional)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 tablespoons fresh chives, chopped (for garnish)
Instructions:
1. Cook the Potatoes:
In a large pot, combine the diced potatoes, diced onion, minced garlic, and broth. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
2. Make the Roux:
In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux, which will help thicken the soup. Slowly whisk in the milk, stirring constantly until smooth and thickened (about 3-5 minutes).
3. Combine:
Once the potatoes are tender, use a potato masher or immersion blender to mash some of the potatoes in the pot for a creamier texture, while leaving some chunks for heartiness.
Stir in the thickened milk mixture (roux) and continue to simmer for another 5-10 minutes.
4. Add Sour Cream and Cheese:
Stir in the sour cream (if using) and shredded cheddar cheese until melted and fully incorporated. Taste and adjust seasoning with salt and pepper.
5. Serve:
Ladle the soup into bowls and garnish with crumbled bacon, fresh chives, and additional shredded cheese if desired.