creamy potato soup

1. Cook the Potatoes:
   • In a large pot, add the diced potatoes and enough water to cover them by about an inch. Bring to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium and cook the potatoes for about 10-15 minutes or until fork-tender. Drain and set aside.
2. Sauté the Aromatics:
   • In the same pot, melt the butter over medium heat.
   • Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
   • Add the garlic and cook for an additional 1-2 minutes until fragrant.
3. Make the Roux:
   • Sprinkle the flour over the onions and garlic, stirring constantly to form a paste (roux). Cook for 1-2 minutes to remove the raw flour taste, but do not let it brown.
4. Add the Broth and Milk:
   • Gradually whisk in the chicken or vegetable broth, making sure to eliminate any lumps from the roux.
   • Slowly add the milk, whisking until the mixture is smooth and creamy.
5. Add the Potatoes:
   • Add the cooked potatoes to the pot. Stir well to combine. You can mash some of the potatoes with a potato masher or immersion blender for a thicker texture if desired, leaving some chunks for a more rustic feel.
6. Simmer the Soup:
   • Season the soup with salt, pepper, and thyme (if using).
   • Let the soup simmer on low heat for about 10 minutes, stirring occasionally, until the soup thickens and the flavors meld together.
7. Add Optional Creaminess:
   • For a richer texture, stir in the shredded cheddar cheese and/or sour cream. Stir until fully incorporated and melted.
8. Serve and Garnish:
   • Ladle the soup into bowls and garnish with green onions, chives, and cooked bacon bits if desired.

Tips:

• For extra flavor: Add some cooked bacon pieces or sautéed leeks with the onions for extra depth.
• For a lighter version: Use half-and-half or a mix of milk and broth instead of all cream.
• Make it a meal: Serve with a side of crusty bread or a simple salad for a complete dish.

Enjoy your creamy, comforting potato soup!