# What You 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 & 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 Make:
01 - In a large pot, melt the butter over medium heat. Add onions, celery, carrot, and garlic. Sauté for 5 to 7 minutes until softened.
02 - Add the diced potatoes, broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until potatoes are very tender.
03 - Remove the pot from the heat. Using an immersion blender, puree the soup until smooth or leave slightly chunky if preferred.
04 - Stir in the milk and heavy cream. Return the pot to low heat and warm through, stirring occasionally. Do not let the soup boil after adding dairy.
05 - Taste and adjust seasoning if needed. Ladle into bowls and garnish as desired.
