3T olive oil or butter

1 small white onion, diced (or 1t onion powder)

4 cloves garlic, minced (or 1t garlic powder)

1/4c flour

2c vegetable stock

2c milk, warmed

1/2 pound each -> red potatoes + (peeled) sweet potatoes + Yukon gold potatoes, diced

1c shredded sharp cheddar cheese

1/2c sour cream

2t Cajun seasoning

1/4t salt

1/2t black pepper

optional toppings -> green onions or chives, extra shredded cheese, sour cream, bacon bits or ground beef

Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant.

Sprinkle the flour on top of the onion, and stir until combined. Sauté for an additional minute to cook the flour, stirring occasionally.

Gradually pour in the stock and stir well to combine. Add in the milk and potatoes and stir. Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 15 minutes or until the potatoes are soft, stirring every few minutes so that the bottom of the pot does not burn. (The smaller you dice your potatoes, the faster they will cook.)

Once the potatoes are tender, stir in the cheese, sour cream, Cajun seasoning, salt, and pepper until combined. Taste and season with additional salt or pepper if needed.

Serve warm, garnished with your desired toppings. Or, transfer to a sealed container and refrigerate for up to 3 days.