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Cheesy Potato Soup

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Ingredients
  

  • 1 Tablespoon butter
  • 1 medium onion , diced
  • 3 cloves garlic , minced
  • 4 cups chicken bone broth
  • 7-8 medium sized russet potatoes , peeled and chopped into 1 inch cubes (about 2.5 pounds of potatoes)
  • 1 1/2 teaspoons salt (or more/less to taste)
  • black pepper to taste (I like a lot of pepper)
  • 1 cup milk
  • 1/4 cup flour
  • 2 cups shredded cheddar cheese (I use sharp cheddar)

Instructions
 

  • Add butter to a large pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant.
  • Add the chicken broth, potatoes, salt, and pepper to the pot, and stir well. Bring to a slow simmer, cover, and simmer until potatoes are soft. About 15 minutes.
  • Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.
  • Once the potatoes are fully soft and falling apart, open the lid and stir in the slurry. Continue to simmer the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted.
  • If desired, serve garnished with chopped bacon, green onions, and more cheese. Enjoy!