Ingredients
Method
- Melt the butter in a large pot over medium heat. Add the onion and celery and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir to coat, cooking for 1–2 minutes to form a light roux.
- Slowly pour in the chicken broth while stirring. Add the diced potatoes and bring the soup to a gentle simmer.
- Cook for 15–20 minutes, or until the potatoes are fork-tender.
- Use an immersion blender to blend part (or all) of the soup until your desired texture is reached. For a chunkier style, leave some potatoes whole.
- Reduce the heat and stir in the milk and heavy cream. Warm gently—do not boil after adding dairy.
- Season with salt, pepper, and smoked paprika if using.
- Stir in cheddar cheese if making a cheesy version.
- Serve warm topped with bacon, chives, and extra cheese as desired.
Notes
• Russet potatoes create the creamiest texture; Yukon Gold works great too.
• Adjust thickness by adding more broth or milk.
• For a vegetarian version, use vegetable broth.
• For a loaded version, add cheddar, bacon, and sour cream.
• Reheat slowly to prevent dairy from curdling.
• Soup becomes thicker after cooling—add broth when reheating. Approximate per serving: Carbs 32g – Protein 7g – Fat 18g
• Adjust thickness by adding more broth or milk.
• For a vegetarian version, use vegetable broth.
• For a loaded version, add cheddar, bacon, and sour cream.
• Reheat slowly to prevent dairy from curdling.
• Soup becomes thicker after cooling—add broth when reheating. Approximate per serving: Carbs 32g – Protein 7g – Fat 18g
🔸 Recipe Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6