Step 1: Prepare the Ingredients

1. Peel and dice the potatoes into small cubes for even cooking.
2. Chop the vegetables: finely dice the onion, garlic, celery, and (if using) carrots.
3. Measure out the broth and cream so everything is ready to use.

Step 2: Sauté the Aromatics

1. In a large pot, melt butter over medium heat.
2. Add the onion, celery, and garlic. Sauté for 4–5 minutes until soft and fragrant.
3. Stir in the flour and cook for 1–2 minutes to form a roux, which helps thicken the soup.

Step 3: Cook the Soup

1. Gradually add the broth, stirring to combine with the roux.
2. Add the potatoes (and carrots, if using). Bring the mixture to a boil, then reduce the heat to low.
3. Cover and let the soup simmer for 20–25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 4: Blend (Optional)

1. For a creamy soup, use an immersion blender to puree the mixture until smooth.
   • If you prefer a chunky texture, blend only half the soup or skip this step entirely.
2. Return the blended soup to the pot.

Step 5: Add Cream and Season

1. Stir in the milk or cream and let it warm through for 3–5 minutes.
2. Season with salt, pepper, and any additional spices like smoked paprika or cayenne. Adjust to taste.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and top with your choice of garnishes:
   • Shredded cheese, bacon crumbles, or chopped chives.
   • A dollop of sour cream for extra creaminess.
2. Serve warm with crusty bread or crackers for a complete meal.

Tips for Success:

• If the soup is too thick, add a splash of broth to adjust the consistency.
• To reheat leftovers, warm gently on the stovetop or microwave, adding milk or broth as needed to thin.