Ingredients:

  • 4 tbsp (55g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 lbs (900g) Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 4 cups (950ml) chicken or vegetable broth, low-sodium
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1/2 tsp (2g) paprika
  • 2 cups (480ml) whole milk
  • 2 cups (225g) sharp cheddar cheese, freshly grated
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Melt the butter in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Sprinkle the flour over the buttered onions. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
  3. Pour in the broth and add the cubed potatoes, salt, pepper, and paprika. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12-15 minutes, or until potatoes are tender.
  4. Stir in the milk and garlic powder. For a smoother texture, pulse the mixture a few times with an immersion blender, leaving some chunks for texture.
  5. Turn the heat to low and stir in the grated cheddar cheese slowly until completely melted and glossy.