Preparation Steps

• In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
• Add minced garlic and cook for 1 minute more until fragrant.
• Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
• Gradually whisk in the chicken broth, ensuring no lumps form.
• Add the diced potatoes to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
• Carefully transfer about half of the soup to a blender or use an immersion blender directly in the pot to blend until smooth. Return the blended soup to the pot.
• Stir in the milk and heavy cream. Heat through, but do not boil. Season with salt and black pepper to taste.
• Serve hot, garnished with your favorite toppings such as shredded cheddar cheese, chives, or bacon bits.