Preparation Steps

• In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
• Add minced garlic and cook for 1 minute more until fragrant.
• Sprinkle flour over the onions and garlic and stir constantly for 1 minute to form a roux.
• Gradually whisk in the chicken broth until smooth. Bring to a simmer.
• Add the diced potatoes, salt, and pepper. Cover and simmer for 15-20 minutes, or until potatoes are tender.
• Stir in the milk or cream. Heat through, but do not boil.
• Optional: For a smoother soup, use an immersion blender to partially or fully blend the soup.
• Serve hot, garnished with your favorite toppings like chives, cheese, or bacon bits.