Preparation Steps

• In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the vegetable broth, ensuring no lumps form. Bring to a simmer.
• Add the diced potatoes to the pot. Bring back to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender.
• Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
• Stir in the milk and heavy cream. Heat the soup gently over low heat, stirring occasionally, until heated through. Do not boil.
• Season with salt and black pepper to taste. Serve hot.