Ingredients:

  • 4 Tbsp (56g) Unsalted Butter
  • 1 large (about 1 cup / 180g) Yellow Onion, finely chopped
  • 2 medium (100g) Celery Stalks, finely chopped
  • 3 cloves Garlic, minced
  • 1/4 cup (30g) All-Purpose Flour
  • 2 lbs (900g) Russet Potatoes, peeled and diced 1-inch
  • 4 cups (950 ml) Low-Sodium Chicken or Vegetable Broth
  • 1 cup (240 ml) Whole Milk or Half-and-Half
  • 1 tsp Smoked Paprika
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1/4 cup (10g) Fresh Chives, snipped (For Garnish)
  • 1/2 cup (50g) Sharp Cheddar Cheese, shredded (For Garnish)

Instructions:

  1. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and celery. Sauté gently until softened and translucent (about 6-8 minutes). Do not brown.
  2. Add minced garlic and smoked paprika. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a light roux.
  4. Gradually whisk in the cold broth, scraping up any browned bits from the bottom of the pot. Add the diced potatoes. Season lightly with salt and pepper.
  5. Bring the mixture to a boil, then immediately reduce heat to maintain a gentle simmer. Cover loosely and cook for 15–20 minutes, or until the potatoes are completely fork-tender.
  6. Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches your desired consistency—about 75% smooth is perfect to leave some texture.
  7. Return the soup to low heat. Stir in the milk (or half-and-half). Heat gently until steaming hot, ensuring it does not boil. Taste and adjust final seasoning (salt/pepper).
  8. Ladle into bowls, garnish generously with fresh chives and shredded cheddar.