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.
• Add the minced garlic and cook for another minute until fragrant.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the chicken broth until smooth. Bring to a simmer.
• Add the cubed potatoes to the pot. Season with salt and pepper.
• Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
• Using an immersion blender, blend the soup until creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
• Stir in the milk and heavy cream. Heat through gently, but do not boil.
• Taste and adjust seasoning with salt and pepper as needed.
• Serve hot, garnished with cheddar cheese, chives, and crumbled bacon, if desired.