3 cups chicken broth

5-7 potatoes, cubed

2 Tablespoons butter

1 large onion, chopped

5 cloves garlic, pressed

1/4 cup oil

6 Tablespoons flour

2 cups milk

8 ozs grated cheese

In large stockpot, bring potatoes and chicken broth to a boil. Lower heat and simmer till potatoes are tender, but not mushy or overcooked. (Doing so will make mashed potatoes.)

While potatoes are cooking, saute onion in butter till tender and almost clear. Add garlic and saute for a few more minutes. Be careful to not burn the garlic.

While onions and potatoes are cooking, make a roux (cream sauce) with the oil and flour. Use a small sauce pan and over low heat, cook the oil and flour till thick and creamy.

Once the potatoes are cooked to desired tenderness, add onion mixture and roux to the potatoes and broth. Stir to combine. Add grated cheese and stir till mixed through. Add the milk, about 2 cups, to desired soup consistency.