Heat oil in a large stockpot over medium heat. Add onion and saute for 5 minutes, stirring occasionally, until soft. Stir in the garlic and saute for an additional 1-2 minutes, stirring occasionally. Sprinkle the flour on top of the onion, and stir until combined. Saute for an additional minute to cook the flour. Then gradually pour in the stock and stir to combine. Add in the milk and potatoes and stir to combine. Continue cooking until the mixture reaches a simmer but not boiling. Reduce heat to medium-low, cover and simmer for about 10-15 minutes or until the potatoes are soft. Once potatoes are tender, stir in the cheddar cheese, sour cream, Old Bay and salt and pepper. Serve warm, garnished with any desired topping.
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