Creamy Potato Soup

 Ingredients:

– 4 large potatoes, peeled and diced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 stalks celery, diced
– 2 carrots, diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 3 tbsp all-purpose flour
– 3 tbsp butter
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Paprika (for garnish, optional)

Instructions:

1. **Prepare the vegetables:**
– In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.

2. **Cook the potatoes:**
– Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

3. **Make the roux:**
– In a separate small saucepan, melt the remaining butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it forms a paste (roux).

4. **Combine and thicken:**
– Slowly whisk the heavy cream into the roux, making sure there are no lumps. Cook for another 1-2 minutes until the mixture thickens.
– Add the cream mixture to the pot with the vegetables and broth. Stir well to combine.
– Stir in the shredded cheddar cheese until melted and smooth.

5. **Season and serve:**
– Add the dried thyme and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
– Ladle the soup into bowls and garnish with chopped fresh parsley and a sprinkle of paprika if desired.

Enjoy your creamy potato soup!