Wash, rinse and peel the potatoes. Cut them into 1-inch cubes and add to a pot filled with 1-inch of water. Add salt, then cover the stock pot and let it boil for 20 minutes (your potatoes should be fork tender). Drain your potatoes, mash them gently, then put aside.

Add the diced onion to a pot and cook for about 5 minutes or until softened.

Add the minced garlic and butter and let them cook for one minute.

Add the flour whisking with a silicone spatula for about 1 minutes to get rid of the raw flour taste then pour in the chicken broth.

Add the half and half (little by little), raise to a boil, then lower the heat to simmer.

Add in the mashed potatoes and stir a little before adding the sour cream and pepper.

Remove the pot from heat and blend gradually adding the shredded cheese for a creamy and smooth texture. You can either pour the prepared mixture into a regular blender or use an immersion blender for this last step. (your soup will thicken as it sits)

Top with chives, parsley, or crispy bacon!