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Peel potatoes and cut them into even sized pieces. Boil them in a pot of water for about 15 minutes or until potatoes are fork tender. Drain and set aside. While potatoes are cooking, heat oil in a deep sided pan and cook onions on medium heat 5 to 7 minutes until onions are soft and translucent. Stir in chicken broth and bring to a simmer. In a small bowl, combine flour and 1/2 cup of the milk. Whisk well to combine. Add milk and flour mixture as well as remaining milk to the pan with the onions. Bring to a boil stirring often. Cook for 1 minute. Remove from heat and stir in salt and pepper. Take half of the potatoes and coarsely mash them with a fork. Add these and the remaining potatoes to the soup and stir well to combine. Garnish as desired with bacon, shredded cheese and onion.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups