Loaded Baked Potato Soup 

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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