Loaded Baked Potato Soup — Chef Shannon Smith | World Traveler and Private Chef based in Tulsa, Okla

Ingredients

• 1/2 stick butter
• 1 onion, chopped
• 1 clove garlic, minced
• 3 cups chicken broth
• 2 cups whole milk
• 1 1/2 pounds russet potatoes, peeled and cut into 1” chunks
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper