Potato Soup

Ingredients:

• 3 pounds russet potatoes
• 1 white onion, diced
• 1 1/2 tablespoons minced garlic
• 1/4 cup all purpose flour
• 4 cups chicken broth
• 1 1/2 cups whole milk
• 1 cup heavy cream, room temperature
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• shredded cheddar cheese (optional)
• real bacon bits (optional)
• green onions, diced (optional)
• sour cream (optional)

Directions:

1. Peel and rinse the potatoes. Chop into 1 inch chunks. Set aside.
2. In a 5 quart dutch oven on medium-high heat, add the olive oil and the onion. Sauté the onion for about 5 minutes until it becomes translucent. Add in the minced garlic and sauté for about 1 minute until it becomes fragrant.
3. Add in the potatoes and stir well. Sprinkle in the flour, stirring frequently for about 2 minutes. Slowly stir in the chicken broth, to ensure that the flour doesn't clump. Scrape the bottom of the dutch oven often so the vegetables don't stick.
4. Stir in the milk, salt and pepper. Bring to a very low boil, then reduce the heat to medium-low. Let the potatoes simmer for about 40 minutes. Stir the soup often and scrape as needed. You don't want the vegetable to stick and burn.
5. If you like the consistency of the soup after the 40 minutes is over, you can go ahead and stir in your heavy cream. If not, you can use a potato masher to mash some of the chunks before adding the heavy cream. You could also use and immersion blender to get a creamier soup, if this is what you prefer. Then add the heavy cream.
6. If desired, you can top off the soup with some sour cream, shredded cheese, green onions and/or bacon bits. This is completely up to you and your preference. Serve warm.

*Store in the refrigerator in an airtight container for up to 2 days. Warm on the stove before serving.

*Make sure to stir the soup very often while cooking, or else the bottom will scorch and ruin your soup. I know I've said this a lot, but it is crucial.

Serves: 4-6