Chop the onion, celery, carrots, and potatoes. Keep them apart.
Prep the Base:
Butter should be melted over medium heat in a big saucepan or Dutch oven.
After a couple of minutes of sautéing, add the chopped onion and cook until it becomes soft and translucent.
For a thicker soup, add the flour and whisk frequently for one to two minutes to make a roux.
Let the Soup Simmer:
To prevent lumps, slowly add the broth while stirring constantly.
Include the chopped carrots, celery, potatoes, garlic powder, and thyme, if desired.
After the soup comes to a boil, lower the heat and let it simmer. To make sure the potatoes are fork-tender, cover and simmer for around fifteen to twenty minutes.
To Make a Creamy Texture:
To make the soup creamier, either blend some of it with an immersion blender right in the pot or puree half of it in a blender before adding it back to the pot. For texture, save a few pieces.
Toss in some milk or heavy cream:
Add the milk or heavy cream and bring the soup to a boil-free simmer. To get the desired consistency, you may add more broth or milk.
When it is:
Add salt and black pepper according to your taste.
Place the order:
Before serving, top each cup or bowl with a dollop of soup and garnish with cheese, parsley, or black pepper.
