creamy potato soup

Components:

1. Four big russet potatoes, chopped and skinned
2. One medium onion, chopped
3. Two minced garlic cloves
4. Four cups, or 960 milliliters Vegetable or chicken broth
5. Two cups (480 milliliters) whole milk (for a more creamy texture, use heavy cream)
6. 120g, or half a cup Butter without salt
7. 1/4 cup (30g) All-purpose flour
8. One teaspoon of salt, or more if desired
9. Half a teaspoon of black pepper
10. Half a teaspoon of optional dried thyme
11. An optional addition for added richness is half a cup (60g) of shredded cheddar cheese.
12. 60g, or 1/4 cup, of sour cream (optional; adds creaminess)
13. Chives or green onions are optional garnishes.
14. chicken bits that have been cooked (optional, for garnish)

Directions:

To cook the potatoes, put them in a big saucepan with enough water to cover them by about an inch. Place over medium-high heat and bring to a boil.
After the potatoes are boiling, lower the heat to medium and cook them for ten to fifteen minutes, or until they are fork-tender. After draining, set away.

Sauté the Aromatics: Melt the butter in the same pot over medium heat.
Sauté the chopped onion for five to seven minutes, or until it is tender and transparent.
Cook for a further one to two minutes, or until aromatic, after adding the garlic.

To make the roux, sprinkle the flour over the garlic and onions and stir continuously to create a paste. To get rid of the taste of raw flour, cook for one to two minutes without letting it brown.

Add the Milk and Broth: Whisk in the vegetable or chicken broth gradually, being careful to get rid of any lumps in the roux.
Add the milk gradually while whisking to create a creamy, smooth consistency.

Add the Potatoes: Fill the pot with the cooked potatoes. Mix thoroughly to incorporate. If you want a thicker texture, you can use a potato masher or immersion blender to mash part of the potatoes, leaving some pieces for a more rustic look.

Simmer the Soup: Add salt, pepper, and, if using, thyme to the soup.
Simmer the soup over low heat for around ten minutes, stirring now and again, until the flavors combine and the soup thickens.

Optional Creaminess: Stir in the sour cream or shredded cheddar cheese for a fuller texture. Stir until melted and completely combined.

To serve and garnish, ladle the soup into bowls and, if you’d like, top with cooked chicken bits, green onions, and chives.

Advice: To add more depth and flavor, mix in some sautéed leeks or fried chicken pieces with the onions.
Use half-and-half or a combination of milk and broth in place of all the cream for a lighter version.
Turn it into a meal: For a full meal, serve with a simple salad or a side of crusty bread.

Savor your cozy, creamy potato soup!