1. Cook Potatoes:
– In a large pot, combine the diced potatoes and chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender.
2. Blend Potatoes:
– Use a potato masher or immersion blender to partially blend the cooked potatoes in the pot. You can leave some chunks for texture.
3. Make Roux:
– In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
– Stir in the flour and cook for another 1-2 minutes, or until the mixture turns a light golden brown.
4. Thicken Soup:
– Gradually whisk in the milk and heavy cream to the roux mixture, stirring constantly until it thickens.
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