Perfect Potato Soup for 8

Ingredients and Weight:

• 2 pounds Yukon Gold potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute until fragrant.
3. Add the potatoes and cook for 3 minutes, stirring occasionally.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth until smooth. Bring to a boil.
6. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
7. Puree the soup with an immersion blender or in batches in a regular blender.
8. Return the soup to the pot and stir in the milk, heavy cream, and Parmesan cheese.
9. Season with salt and pepper to taste.

Nutritional Information:

• Calories: 250
• Fat: 10g
• Protein: 10g
• Carbohydrates: 25g

Dish Characteristics:

• Creamy and smooth
• Rich and flavorful
• Comforting and satisfying

User Comments:

• "The perfect soup for a cold winter day. It's so creamy and delicious, and the potatoes are cooked to perfection."
• "I love the way the Parmesan cheese adds a touch of richness to the soup."
• "This soup is so easy to make and it's always a hit with my guests."

Special Precautions and Tips:

• Be careful not to overcook the potatoes, as they will become mushy.
• If you don't have an immersion blender, you can puree the soup in a regular blender in batches.
• This soup can be frozen for up to 3 months.