Instructions
- Boil the Potatoes in salted water until tender, about 15-20 minutes. Drain and set aside, reserving about 1 cup of the potato water.
- In a large pot or Dutch oven, melt the Butter over medium heat. Whisk in the Flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the Chicken Broth until smooth. Then, stir in the Milk.
- Add the Garlic Powder, Onion Powder, Salt, and Pepper to the pot. Bring to a simmer.
- Add the cooked Potatoes to the pot and mash some of them to thicken the soup. If the soup is too thick, add some of the reserved potato water.
- Simmer for 10-15 minutes, stirring occasionally.
- Serve hot, topped with Shredded Cheddar Cheese, Crumbled Bacon, Sour Cream, and Green Onions.
