Creamy Potato Soup

Ingredients:

Russet potatoes, I used about 5 medium potatoes, I peeled and diced them into small cubes.
21/2 Cups.Of milk.
11/2 Cups.Of chopped yellow onion.
11/4 Cups.Of peeled and diced carrots.
1 Cup.Of diced celery.
1/3 Cup.Of butter.
1/3 Cup.Of all-purpose flour.
1/2 Cup.Of sour cream.
Low-sodium chicken broth, I used two medium cans of 14.5-ounces.
To season, I used Salt and freshly ground black pepper.

Optional INGREDIENTS FOR TOPPING:

Cooked chopped bacon.
Chopped cooked ham.
Shredded cheddar cheese
Chopped chives.

THIS IS HOW TO MAKE THIS POTATO SOUP STEP-BY-STEP:

Step 1:

In a big saucepan, combine sliced potatoes, carrots, celery, and onions with chicken broth. Season with salt and pepper to taste.

Step 2:

Then, you need to bring to a simmer, covered, over medium-high flame (it will take about 10 minutes to reach a boil).

Step 3:

If it comes to a simmer, reduce to medium heat and steam for an additional 15–20 minutes, or until potatoes are very tender when penetrated with a fork.

Step 4:

Meanwhile, melt butter in a medium saucepan over medium heat. Add flour and simmer, whisking constantly, for 1 minute.

Step 5:

And now, add the milk gradually when whisking and simmer, stirring continuously, before the mixture starts to thicken.

Step 6:

Once the potatoes are tender, stir in the thickened milk mixture to the potato soup mixture.

Step 7:

Following that, you need to combine well after adding the sour cream.

Step 8:

And fill serving bowls halfway with broth and garnish with bacon or pork, cheddar cheese, and green onions.