Ingredients:
- 1 medium onion
- 4 garlic cloves
- 1 stock celery
- 4 russet potatoes
- 4 tablespoons butter
- 6 tablespoons flour
- 2 cups vegetable broth
- 4 cups whole milk
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
Toppings:
- Bacon
- Croutons
- Sliced green onions
- Shredded cheese
Directions:
- Prepare the vegetables; mince onion and garlic, dice celery then peel and dice potatoes.
- In a large pot, melt butter over medium heat. Add onions, garlic and celery; sauté for 2 minutes. Stir in flour and cook a couple more minutes, or until mixture starts to brown.
- Slowly stir in vegetable broth; once incorporated, add remaining ingredients.
- Bring soup to a simmer and cook on low for 25 minutes or until potatoes fall apart when mashed against side of pot. Stir often and scrape bottom so nothing sticks; do not let soup boil.
- Remove from heat and use a potato masher to break up the potatoes to create a creamy, but chunky texture.
- Stir and serve immediately with your favorite toppings.
