Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: shredded cheese or bacon bits for topping
Instructions:
Prepare the Vegetables:
In a large pot, melt the butter over medium heat.
Add the chopped onion, garlic, celery, and carrot. Sauté until the vegetables are softened, about 5 minutes.
Cook the Potatoes:
Add the cubed potatoes to the pot and stir well.
Pour in the broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are tender.
Make the Creamy Base:
In a small bowl, mix the flour with a bit of water to create a slurry.
Stir the slurry into the soup to thicken it. Cook for another 5 minutes.
Add the Cream:
Slowly stir in the heavy cream or half-and-half. Let the soup simmer for another 5 minutes.
Add the chopped green beans (if using) and paprika, then season with salt and pepper to taste.
Blend (Optional):
For a smoother texture, you can use an immersion blender to blend part of the soup, leaving some chunks of potatoes and vegetables.
Serve:
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