Cooking Instructions
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Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Cover and cook for another 5 minutes.
Step 6
Ladle into bowls to serve. Top with
Shredded Cheddar Cheese (to taste)
,
Sour Cream (to taste)
, and
Fresh Parsley (to taste)
.
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