# What You’ll Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, chopped
03 - 2 celery stalks, chopped
04 - 2 cloves garlic, minced
05 - 1 medium carrot, peeled and chopped
→ Liquids
06 - 4 cups vegetable or chicken broth
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
→ Fats and Seasonings
09 - 2 tablespoons unsalted butter
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground nutmeg
→ Garnishes
13 - Chopped fresh chives or parsley
14 - Cooked crumbled bacon
15 - Shredded cheddar cheese
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
02 - Add diced potatoes, broth, salt, pepper, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are very tender.
03 - Remove pot from heat. Using an immersion blender, puree the soup until smooth or leave slightly chunky as preferred.
04 - Stir in milk and heavy cream. Return pot to low heat and warm through, stirring occasionally. Do not allow soup to boil after adding dairy products.
05 - Taste and adjust seasoning as needed. Ladle into bowls and garnish with chives, bacon, or cheese as desired.
