A hearty and creamy potato soup loaded with flavor and perfect for a cozy meal.
Wash and peel the potatoes, then dice them into small cubes.
Cut the potatoes into uniform pieces to ensure even cooking.
In a large saucepan, melt the butter over medium heat and sauté the diced onion until translucent.
Stir frequently to prevent the onions from burning.
Sprinkle the flour over the onions and stir to create a roux. Cook for 1-2 minutes.
Cooking the roux removes the raw flour taste.
Gradually whisk in the chicken broth, ensuring no lumps form.
Pour the broth slowly while whisking to achieve a smooth consistency.
Add the diced potatoes to the saucepan and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are tender.
Test the potatoes with a fork; they should be soft but not falling apart.
Stir in the heavy cream, salt, and pepper. Heat through without boiling.
Avoid boiling after adding the cream to prevent curdling.
Ladle the soup into bowls and garnish with shredded cheddar cheese and sliced green onions.
Serve immediately for the best flavor and texture.
