2lbsYukon Gold potatoes (peels & diced) about 6 cupssee note
4cupssavory chicken broth(I use Better Than Bouillon brand)
4-8oz cream cheese ( I use 8 oz)(room temperature)
3 cupswhole milk
1-2teaspoonchives, finely chopped (optional)
broccoli, finely diced
sharp cheddar cheese, shredded
green onion, sliced
Prepare your toppings and set them aside.
Melt two tablespoons of butter over medium heat in a large pot and add onions and celery.
Cook until tender and then add garlic, cooking until fragrant.
Add in diced potatoes and chicken broth.
Bring to a boil and then reduce heat and simmer until potatoes are fork-tender.
Mash the potatoes up using a potato masher. Turn heat to low.
Meanwhile, in a large deep skillet, melt the remaining butter (3 tablespoons) over medium heat.
Stir in the flour and cook until flour is golden.
Add in cream cheese and about 1 cup of the milk.
Stir until cream cheese has melted and mixture is creamy, and then stir in remaining milk until combined. (If you can't get all the cream cheese to melt, don't worry, it will meltdown in the next step)
Add the milk mixture into the potato mixture.
Stir and simmer for about 10 minutes. (Add more milk or broth if desired)
Taste and add salt, pepper, and garlic powder.
Ladle into bowls and add desired toppings.
To prepare the potatoes: Wash and peel the potatoes. Cut into small, even-sized cubes. (the smaller the cubes the quicker they will cook)I like to place my potatoes in water to prevent them from oxidizing. When ready to use, drain off the water.