Potato Soup

Ingredients

• 6 cups peeled and diced Russet potatoes
• 1 1/2 cups chopped yellow onion
• 1 1/4 cups peeled and diced carrots
• 1 cup diced celery
• 2 cans low-sodium chicken broth
• Salt and freshly ground black pepper
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 2 1/2 cups milk
• 1/2 cup sour cream
• Crumbled bacon or chopped cooked ham, shredded cheddar cheese, chopped green onions or chives

Directions

1. Add the diced potatoes, carrots, celery, onions, and chicken broth to a large stockpot, then season with salt and pepper to taste. Put the lid on and heat over medium-high until the pot comes to a boil; this should take about 10 minutes. When it is boiling, lower the heat to medium and simmer for about 15 – 20 minutes more, until a fork slides easily into the potatoes and they are very soft.
2. While the vegetables cook, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking the whole time. Gradually pour in the milk while continuing to whisk, then cook and stir until the mixture thickens and starts to bubble gently.
3. When the potatoes are soft, stir the thickened milk mixture into the soup. The potatoes should begin to fall apart into the broth; if they do not, let the soup cook a few minutes longer. Stir in the sour cream until fully combined.
4. Spoon the soup into bowls and finish each serving with bacon or ham, cheddar cheese, and green onions. The soup thickens as it sits, so leftovers can be loosened with a little water or milk.