Sauté the Aromatics

• In a large pot, melt the butter over medium heat.
• Add diced onions and garlic and sauté until tender (about 3-4 minutes).

Cook the Potatoes

• Add the diced potatoes to the pot and stir to coat with the onions and garlic.
• Pour in the gluten-free chicken broth, ensuring the potatoes are fully submerged.
• Bring to a boil, then reduce to a simmer.
• Simmer for 15-20 minutes until the potatoes are tender.

Blend for Creaminess

• Remove half of the cooked potatoes and blend them until smooth using an immersion blender or regular blender.
• Return the blended potatoes to the pot, stirring to combine.

Thicken the Soup

• In a small bowl, mix the arrowroot powder with ¼ cup of cold water to make a slurry.
• Slowly stir the slurry into the simmering soup, mixing well to avoid lumps.
• Simmer for 5 more minutes until the soup thickens.

Add Cheese and Milk

• Reduce the heat to low and gradually stir in the shredded cheese until melted and creamy.
• Pour in the almond milk (or coconut milk) and stir until well combined.

Finish and Serve

• Season with salt and black pepper to taste.
• Garnish with chopped chives or green onions and crumbled bacon if desired.
• Serve hot with gluten-free bread or crackers.