Creamy Potato Soup

My boy's school project, one of the three recipes he requested:

Took it off from this website, simple and clear instruction, even comes with video. Taste test, passed! In fact he requested it again shortly after the first pot.

https://www.cookingclassy.com/creamy-potato-soup/

Ingredients:

6 cups peeled and diced Russet Potatoes about 5 medium potatoes. Dice into small cubes about 3/4-inch)

1-1/2 cups chopped Yellow Onion (1 medium)

1-1/4  cups peeled and diced Carrots (3 medium)

1 cup diced Celery (2 stalks)

2 cans (14.5 oz) low-sodium Chicken Broth (approx 430ml)

Salt and freshly ground black Pepper

1/3 cup Butter (75g)

1/3 cup all-purpose flour (43g)

2-1/2 cups Milk 

1/2 cup Sour Cream* (120g)

For Serving:

Crumbled bacon or chopped cooked ham, shredded cheddar cheese, chopped green onions or chives

Instructions:

1. Combine diced potatoes, carrots, celery and onion with chicken broth in a large stockpot and season with salt and pepper to taste.

2. Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15-20 minutes longer until potatoes are very soft when pierced with a fork.

3. Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.

4. Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well.

5. Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have left overs you can thin with a little water or milk).

Tips to Perfect Potato Soup

1. Stick with russet potatoes. They aren't firm and waxy like the red and yellow and they'll start to break down and make the soup creamy.

2. Measure out the ingredients. If you have too many or too little potatoes it will change the consistency.

3. Don't add herbs or spices. I know that can be hard for some but the more neutral flavors are perfect here.

4. Don't leave off the toppings, those are what will add layers of flavor to the soup. Bring on the cheddar!

5. Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.