For serving: shredded sharp cheddar cheese and bacon
Instructions
Combine the potatoes, broth, vinegar, salt, carrots, and onions in a large stock pan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot and simmer for 15 minutes, or until the potatoes are fork-tender.
In a small mixing bowl or measuring cup, whisk together the milk with flour until well combined.
Uncover the soup and slowly whisk in the milk mixture. Return the heat to medium-high and cook the soup, stirring constantly for about 3-5 minutes, or until slightly thickened and creamy.
Serve with shredded cheese and bacon crumbles as desired.
Video
Notes
Milk: Use any fat percentage. If using non-dairy milk, I suggest using unflavored almond or soy milk for best results. Gluten-Free Modification: Use a 1:1 Gluten-Free flour blend in place of the all-purpose flour. Storage: Allow the soup to cool slightly and then transfer it to an airtight container. Store in the refrigerator for up to 4 days. For reheating, you can reheat individual servings in heat-safe bowls in the microwave, or for multiple servings, heat in a saucepan over low heat. You may need to add in a bit of broth to thin the soup, as it can thicken as it sits.