In a pot, heat the
Butter (2 Tbsp)
. Once melted, add the
Celery (2 stalks)
. Cook until onion begins to brown.
Garlic (1 Tbsp)
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
Paprika (1 Tbsp)
Garlic Powder (1 Tbsp)
. Stir well.
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)
All-Purpose Flour (1 Tbsp)
, then add it to the soup along with the
Dried Parsley (1 Tbsp)
Cover and cook for another 5 minutes.
Ladle into bowls to serve. Top with
Shredded Cheddar Cheese (to taste)
Sour Cream (to taste)
Fresh Parsley (to taste)