Ingredients
Equipment
Method
- In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until soft and fragrant.
- Whisk in flour and cook for 1 minute to create a roux.
- Slowly whisk in chicken broth. Bring to a gentle boil, then cook until slightly thickened.
- Stir in potatoes. Reduce heat, cover, and simmer until tender, about 10–15 minutes.
- Mash potatoes with a potato masher or blend with an immersion blender for a smooth soup.
- Stir in milk, salt, and pepper. Heat through until creamy.
- Remove from heat. Stir in cheddar cheese and sour cream until melted and silky.
- Serve hot with toppings of choice.
Nutrition
Notes
Customize it with toppings like bacon, chives, or jalapeños. For a lighter version, use Greek yogurt and skim milk. Make it vegetarian with vegetable broth and dairy alternatives. Don’t forget: shred your own cheese for best texture and flavor.