PREP TIME 15 MINUTES

COOK TIME 25 MINUTES

TOTAL TIME 40 MINUTES

Ingredients

  • 4 garlic cloves
  • 1 cup yellow onion (chopped)
  • 1 1/2 lbs Russet Potatoes
  • 2 cups chicken or vegetable stock
  • 1/4 cup All-purpose flour
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 cup shredded cheddar cheese, sharp
  • 2 1/2 cups of milk
  • 1/2 stick of butter

Prep

  • Carefully peel skin off potatoes, then dice potatoes to about 1 inch thickness
  • Peel and dice garlic cloves and onion

Instructions

  • In a large pot, melt butter over medium heat. Stir in onion and garlic and cook until translucent.
  • Add potatoes, season with salt and pepper. Stir in flour and cook for 1-2 minutes. Then add broth to pot and bring to a boil. Reduce heat to low and simmer until potatoes are tender. Be sure to stir soup occasionally while cooking.
  • Once potatoes are tender, stir in milk and shredded cheese. Continue cooking until soup begins to bubble again. Remove pot from heat.
  • Serve with toppings such as cooked bacon, sour cream, and green onion, if desired. Add salt and pepper to taste.

Recipe Notes Recipe adapted from www.recipelion.com