1. Gather Your Ingredients:

• 4 large russet potatoes (peeled and diced)
• 1 large onion (chopped)
• 2 cloves of garlic (minced)
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup whole milk or heavy cream
• Salt and black pepper to taste
• Optional: fresh thyme or rosemary, for an herbal note

2. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.

3. Create the Roux: Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes. This step is crucial, as it helps thicken the soup and prevents the raw flour taste.

4. Add the Potatoes and Broth: Gradually whisk in the chicken or vegetable broth, making sure to scrape any bits from the bottom of the pot. Add the diced potatoes, season with salt and pepper, and bring the mixture to a boil. Reduce heat and let it simmer for about 15–20 minutes, or until the potatoes are tender.

5. Blend for Creaminess: Using an immersion blender, blend the soup until it reaches your desired consistency. For a chunkier texture, blend only part of the soup. For a completely smooth soup, blend it fully.

6. Add Milk or Cream: Stir in the milk or cream and cook for another 5 minutes over low heat. Taste and adjust seasoning as needed.

7. Serve and Garnish: Ladle the soup into bowls and top with your choice of garnishes like shredded cheese, chopped chives, or crumbled bacon. Enjoy your warm, creamy bowl of potato soup!