Tip: click step to get into cook mode
Place potatoes and chicken broth in a large dutch oven or pot and bring to a boil. Cook until potatoes are soft, about 10 minutes.
While potatoes are cooking, melt butter in a saucepan, then saute the onions. Once they begin to soften, stir in the garlic and cook for an additional minute or two.
Whisk in flour.
Add milk and cook over medium heat, stirring regularly.
Once the milk thickens, add milk and onion mixture to the cooked potatoes.
If you prefer a chunky potato soup, you can skip this step. Otherwise, blend the soup in a food processor for a smoother consistency (about 20-30 seconds).
Ladle into bowls and top with shredded cheese, bacon, and/or scallions.