A comforting and flavorful soup perfect for any season.
Melt the butter in a large soup pot over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the chopped onion and minced garlic, cooking until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the diced potatoes, cooking for a minute to coat them in the butter.
Cut the potatoes into even pieces for uniform cooking.
Sprinkle the flour over the mixture, stirring until it forms a paste.
Cook the flour for a minute to remove the raw taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Pour the broth slowly while stirring to ensure a smooth consistency.
Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
Check the potatoes with a fork; they should be soft but not falling apart.
Stir in the milk, roasted green peppers, and salt, heating gently until warmed through.
Avoid boiling after adding the milk to prevent curdling.
Add the shredded cheese, stirring until melted and smooth.
Add the cheese in batches to ensure it melts evenly.
Season with black pepper to taste and serve hot.
Garnish with additional cheese or fresh herbs for presentation.
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