Kosher salt and freshly cracked black pepperto taste
For Serving (Optional)
cheddar cheeseshredded
sour cream
chives
Instructions
Put the potatoes in a large pot. Use enough water to cover potatoes, and bring to a boil over medium high heat. Boil the potatoes for 15 minutes, or until tender.
Meanwhile, melt the butter in a small pot or medium skillet. Add the diced onions. Sauté the onions until they are cooked through and translucent; about 5 to 7 minutes. Stir in the flour and saute for 2-3 minutes. Remove from the heat.
Turn off the potatoes - Reserve 3 cups of the potato water and set aside. Drain the remaining water from the potatoes.
Reserve two cups of the potatoes, then add the remaining potatoes back into the pot. Use a potato masher to mash up the potatoes.
Pour in the reserved potato water, milk, and the onion mixture.
Heat through simmering over low heat for about 5 minutes. Stir in the reserved potatoes, and season with salt and pepper, to taste.
Serve this creamy delicious soup hot with shredded cheddar cheese, sour cream and chives.
Notes
For a creamier soup, use half-n-half or heavy cream instead of milk.
For chunkier soup, simmer the potatoes without mashing them.
Store leftover soup in an air-tight container in the fridge for up to 5 days.
Reheat in a small saucepan or a microwave-safe bowl in the microwave.
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