Ingredients
3tbspolive oil or butter
1 small white oniondiced
4clovesgarlicminced
¼cupall-purpose flour
2cups Kitchen Basics® Unsalted Vegetable Stockor Original chicken stack
2cups warmed milk
½Yukon gold potatoesdiced
½sweet potatoespeeled
½red potatoes
1cupshredded sharp cheddar cheese*
½cup plain Greek yogurt or sour cream
2tspOld Bay seasoning or Cajun seasoning
1tspKosher saltor more to taste
½tspfreshly-cracked black pepper
thinly-sliced green onionsor chives, optional toppings:
extra shredded cheeseoptional toppings:
sour creamoptional toppings:
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an additional 1 to 2 minutes, stirring occasionally, until fragrant.
Sprinkle the flour on top of the onion, and stir until combined. Sauté for an additional minute to cook the flour, stirring occasionally. Then gradually pour in the stock, and stir until combined.
Add in the milk and potatoes, and stir until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.
Reduce heat to medium-low, cover, and simmer for about 10 to 15 minutes or until the potatoes are soft, stirring every few minutes so that the bottom of the pot does not burn.
Once the potatoes are tender, stir in the cheddar cheese, Greek yogurt, Old Bay, salt, and pepper until combined. Taste, and season with additional salt or pepper if needed.
Serve warm, garnished with your desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days.
