Potato Soup with Cheddar and Sour Cream

In a pot, heat the Butter (30 g) . Once melted, add the Celery (2 stalks) , Carrot (1) , and Onion (1) . Cook until onion begins to brown.

Add Garlic (8 g) , Potatoes (6) , Salt (6 g) , Ground Black Pepper (1 g) , Paprika (7 g) , and McCormick® Garlic Powder (10 g) . Stir well.

Add Low-Sodium Chicken Broth (1.1 L) . Bring to a boil. Reduce heat to medium, cover, and let cook for 10-12 minutes, until potatoes are tender.

Lightly mash the potatoes. Combine the Milk (240 mL) and All-Purpose Flour (8 g) , then add it to the soup along with the Dried Parsley (2 g) . Stir.

Ladle into bowls to serve. Top with Shredded Cheddar Cheese (to taste) , Sour Cream (to taste) , and Fresh Parsley (to taste) .