Preparation Steps

• In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Whisk in the flour and cook for 1-2 minutes to create a roux.
• Gradually whisk in the chicken broth, ensuring no lumps form.
• Add the diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
• Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer batches of soup to a regular blender and blend until smooth, then return to the pot.
• Stir in the heavy cream and heat through, but do not boil. Taste and adjust seasonings if needed.
• Serve hot, garnished with your favorite toppings like chives, bacon bits, or shredded cheese.