In a pot, heat the Butter (2 tablespoon). Once melted, add the Celery (2 stalk), Carrot (1), and Onion (1). Cook until onion begins to brown.
Add Garlic (1 tablespoon), Potato (6), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Paprika (1 tablespoon), and Garlic Powder (1 tablespoon). Stir well.
Add Low-Sodium Chicken Broth (4 1/2 cup). 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 tablespoon), then add it to the soup along with the Dried Parsley (1 tablespoon). Stir.
Cover and cook for another 5 minutes.
Ladle into bowls to serve. Top with Shredded Cheddar Cheese (to taste), Sour Cream (to taste), and Fresh Parsley (to taste).