Prep time: 15-20 minutes

Cook time: 40-45 minutes

Materials:

• 1 onion chopped
• 3 garlic cloves minced
• 6 Russet potatoes cubed
• 2 cups shredded sharp cheddar cheese
• 4 cups chicken stock
• 1/4 cup unsalted butter
• 1/4 cup flour
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tbsp. oregano

Process:

1. In a soup pot over medium/ high heat add in the unsalted butter.
2. Once the butter has melted add in the onion. Cook stirring often until onions have softened, about 3-4 minutes.
3. Add in the garlic and cook until fragrant, about 60 seconds.
4. Add in the flour and mix constantly for 60-90 seconds while it cooks.
5. Add in the chicken stock, mix well and cook until the mixture thickens, about 5-8 minutes.
6. Once thickened add in the heavy cream and mix.
7. Add in the cubed potatoes and season with salt, pepper and oregano. Mix well.
8. Lower the heat to a simmer, cover and cook until the potatoes are tender, about 20-25 minutes.
9. Once potatoes are cooked shut the heat off. Fold in the cheddar cheese and mix until cheese is incorporated through out and melted.
10. Plate the soup, top with additional cheese (optional), some bacon (optional), and ENJOY!