Ingredients
Scale
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese (or more to taste)
- Chopped scallions to taste
- 3/4 cup sour cream (or more to taste)
- Salt & pepper to taste
Instructions
- In a large pot, sauté the chopped onion and minced garlic until softened.
- Add the diced potatoes, flour, whole milk, and chicken broth. Stir well.
- Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Reduce heat and stir in the grated cheddar cheese until melted.
- Remove from heat and mix in the sour cream.
- Season with salt and pepper to taste.
- Garnish with chopped scallions before serving.
Notes
- For a thicker soup, mash some of the potatoes before adding cheese.
- Substitute vegetable broth for a vegetarian version.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg