This is a soup we've been making for nearly 13 years. I've tweaked it over the years to eliminate the butter and dairy, but it is still as good as ever!
5-6 potatoes, diced with skins on (or 1 bag southern style hashbrowns)
1/2 large onion, diced
3 cloves garlic, minced
1 cup water
3 cups chicken broth (low sodium, if desired)
1 cup milk or unsweetened almond milk
2 tablespoons oil
1/4 cup flour
1-1/2 cups shredded cheddar cheese
Place two tablespoons oil in a large saucepan and saute onion and garlic on medium heat for one minute, watching carefully to avoid burning the garlic. Add 1 cup water, 2 cups chicken broth, and diced potatoes and let simmer until potatoes are tender. Combine 1/4 cup flour with 1 cup milk and whisk until combined, getting rid of all chunks of milk. Slowly stir milk/flour mixture into saucepan and let boil on medium heat until thickened. Add small amounts of chicken stock until desired consistency is reached. Add shredded cheddar cheese and mix until combined. Salt and pepper to taste. I like to garnish with croutons or diced green onions!
