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 sauté 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 the milk and onion mixture to the cooked potatoes.

Optional: If you like a chunky potato soup, you're ready to add your toppings and serve. However, for a smoother consistency, blend in a food processor for about 20-30 seconds.

Ladle into bowls and add toppings such as cheese, bacon and/or scallions.