Ingredients
Scale
- 5 lbs Russet or Yukon Gold potatoes, peeled and cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 6 cups chicken or vegetable broth
- 2 cups whole milk
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Optional toppings: Shredded cheddar cheese, crispy bacon bits, sliced green onions, or sour cream
Instructions
- Place a large stockpot or Dutch oven over medium heat. Melt the butter and add the diced onion. Sauté for about 5 minutes until the onion is translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant. Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.
- Slowly pour in the broth while whisking to prevent lumps. Add the cubed potatoes, salt, pepper, and dried thyme. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes, or until the potatoes are fork-tender. Do not overcook them to the point of disintegration unless you prefer a completely smooth soup.
- Once the potatoes are soft, use a potato masher to mash about one-third of the potatoes directly in the pot. This creates a natural thickness while leaving some chunky pieces for texture. Stir in the milk and let the soup simmer for another 5 minutes until heated through and thickened. Taste and adjust seasonings. Ladle into bowls and pile on your favorite toppings like cheese and bacon.
- Cook Time: 40 minutes