Step-by-Step Instructions

Prepare the Vegetables:

1. Wash and Dice: Peel the potatoes and dice them into evenly sized cubes to ensure even cooking. Dice the onion, celery, and carrots, and mince the garlic.

Sauté the Aromatics:

2. Melt the Butter: In a large pot or Dutch oven, melt the butter over medium heat.
3. Cook the Veggies: Add the onions, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant. Add the garlic and cook for an additional minute.

Cook the Potatoes:

4. Add the Broth: Pour in the chicken or vegetable broth, scraping the bottom of the pot to deglaze.
5. Simmer: Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Thicken the Soup:

6. Make a Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in 1 cup of milk until smooth and thickened.
7. Incorporate the Roux: Gradually stir the roux into the soup pot, ensuring a smooth texture.

Blend and Finish:

8. Blend the Soup: Use an immersion blender to puree the soup to your desired consistency. For a chunkier soup, blend only part of the mixture, leaving some potato chunks intact.
9. Add Cream: Stir in the heavy cream and season with salt, pepper, and smoked paprika (if using). Adjust seasoning to taste.

Serve:

10. Garnish: Ladle the soup into bowls and garnish with your choice of toppings, such as crispy bacon, shredded cheese, or green onions.