Creamy Potato Soup

Ingredients:

4 large russet potatoes, peeled and diced

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons butter

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup milk

1 cup shredded cheddar cheese (optional)

1/2 cup chopped green beans or celery (optional)

Salt and pepper to taste

1/4 teaspoon smoked paprika (optional, for garnish)

Chopped fresh parsley for garnish

Instructions:

Sauté the Onion and Garlic:

In a large pot, melt the butter over medium heat.

Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Cook the Potatoes:

Add the diced potatoes and chopped green beans or celery (if using) to the pot.

Pour in the chicken or vegetable broth.

Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.

Blend the Soup:

Use an immersion blender to partially blend the soup, leaving some chunks of potatoes for texture. Alternatively, you can remove half of the soup, blend it in a regular blender, and then return it to the pot.

Add Cream and Cheese:

Stir in the heavy cream and milk.

If you want a cheesier soup, add the shredded cheddar cheese and stir until melted and well combined.

Season the Soup:

Taste the soup and season with salt and pepper to your liking.

If desired, sprinkle with smoked paprika for a bit of extra flavor.

Serve:

Ladle the soup into bowls and garnish with chopped fresh parsley.

Serve hot, possibly with a side of crusty bread.

This creamy potato soup is comforting and satisfying, making it a great meal for lunch or dinner. Enjoy!