Potato Soup with Cheddar and Sour Cream

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

Add Garlic (1 Tbsp) , Potatoes (6) , Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , Paprika (1 Tbsp) , and Garlic Powder (1 Tbsp) . Stir well.

Add Low-Sodium Chicken Broth (4 1/2 cups) . 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 (1 cup) and All-Purpose Flour (1 Tbsp) , then add it to the soup along with the Dried Parsley (1 Tbsp) . Stir.

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