Ingredients:
4 medium-sized potatoes, peeled and cubed
1 medium onion, finely chopped
2 cloves garlic, minced
2 stalks celery, chopped
1 medium carrot, chopped
1 cup green beans, chopped (optional)
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: shredded cheese or bacon bits for topping
Instructions:
Prepare the Vegetables:
In a large pot, melt the butter over medium heat.
Add the chopped onion, garlic, celery, and carrot. Sauté until the vegetables are softened, about 5 minutes.
Cook the Potatoes:
Add the cubed potatoes to the pot and stir well.
Pour in the broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.
Make the Creamy Base:
In a small bowl, mix the flour with a bit of water to create a slurry.
Stir the slurry into the soup to thicken it. Cook for another 5 minutes.
Add the Cream:
Slowly stir in the heavy cream or half-and-half. Let the soup simmer for another 5 minutes.
Add the chopped green beans (if using) and paprika, then season with salt and pepper to taste.
Blend (Optional):
For a smoother texture, you can use an immersion blender to blend part of the soup, leaving some chunks of potatoes and vegetables.
Serve:
Ladle the soup into bowls and garnish with fresh parsley.
Optional toppings include shredded cheese or crispy bacon bits.
Enjoy:
Serve hot with crusty bread or crackers on the side.
This creamy potato soup is comforting and perfect for chilly days. You can customize it by adding different vegetables or proteins like chicken or ham. Enjoy!
