Creamy Potato Soup
Servings: 6–8
Ingredients
* 2½ lbs russet potatoes, peeled and diced
* 1 medium onion, diced
* 3 cloves garlic, minced
* 4 tbsp butter
* 3 tbsp all-purpose flour
* 4 cups chicken broth
* 2 cups whole milk
* 1 cup heavy cream
* 1 tsp salt
* ½ tsp black pepper
* ½ tsp garlic powder
* ½ tsp onion powder
* ½ tsp paprika
* ½ cup shredded cheddar cheese, optional
* 6 slices bacon, cooked and crumbled
* 2 tbsp fresh parsley or green onions, chopped
Method
1. Melt the butter in a large pot over medium heat.
2. Add the onion and cook for 4–5 minutes, until softened. Add the garlic and cook for another 30 seconds.
3. Sprinkle in the flour and stir constantly for 1–2 minutes.
4. Slowly whisk in the chicken broth until smooth.
5. Add the potatoes, salt, pepper, garlic powder, onion powder, and paprika.
6. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
7. Stir in the milk and heavy cream. Simmer gently for another 5–7 minutes. Do not let it boil.
8. For a thicker soup, mash some of the potatoes directly in the pot with a potato masher.
9. Stir in the cheddar cheese if using and cook until melted.
10. Taste and adjust the seasoning.
11. Serve hot, topped with crispy bacon and fresh parsley or green onions. 
