Insert the butter in a large pot and cook over medium-high heat. Add the diced onions and mushrooms and sauté for 5 minutes. Stir in the Roasted Garlic and sauté for an extra 1-2 minutes.
Next, stir the flour into the mixture and sauté for an additional 1 minute to cook the flour.
3.Stir in the stock until combined, followed by the milk and peeled potatoes. Continue cooking until the mixture starts to simmer.
Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft. Make sure to stir the soup every few minutes to prevent the bottom from burning.
Once the potatoes are nice and soft, stir in the cheddar cheese and sour cream, salt and pepper. Taste and season with extra salt and pepper, if needed.
Serve warm and garnish with desired toppings. Enjoy!
