This soup is delicious! It's easy and you can really add whatever you'd like. I like to make mine a littler thicker. But you can make it whatever consistency you prefer.
5 Russet Potatoes
1 medium onion -- chopped
1 garlic -- minced
3 Tbsp olive oil
1 Tbsp butter (optional)
3 Tbsp flour
About 3 C of chicken stock (veggie stock is fine too)
3 tsp dried basil
1/2 C milk (I used skim)
1/4 C sour cream (optional)
Dash of cayenne pepper
Salt and Pepper
Bake the potatoes until they are done. I scrubbed and pricked mine, rolled them in paper towels and microwaved them for about 12 minutes. Once cool enough to handle, peel.
In a medium pot, heat and butter. Add chopped garlic and onions and cook for a few minutes. Sprinkle the flour in the onion and garlic mixture and cook until you don't see anymore white. About a minute. Start whisking in the stock. Start with a little stock and once that thickens, add a little more until you get the consistency you want. I keep mine a little thick, since I'll be adding the milk. You can always add more stock later.
Dice 3 of the cooked potatoes and mash the other two. Add mashed potatoes to the soup pot and stir. Add dried basil, salt and pepper, and cayenne. Stir in the sour cream and milk. Add the diced potatoes. Cook for approximately 5 minutes. At this point, you can see if it is too thick or not. If it is, add a little bit of stock.
Serve with sliced scallions, crisp bacon, or a dollop of sour cream and shredded cheese.