Ingredients:

  • 4 Tbsp Unsalted Butter (60g)
  • 1 large Yellow Onion, finely diced (approx. 200g)
  • 2 medium Celery stalks, finely diced (approx. 100g)
  • 4 Tbsp All-Purpose Flour (50g)
  • 6 cups Chicken or Vegetable Stock (1.4 Litres), low sodium preferred
  • 2 lbs Russet or Yukon Gold Potatoes (approx. 900g), peeled and cut into 1-inch cubes
  • 2 large Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Whole Milk or Half-and-Half (240 ml)
  • 1/2 cup Heavy Cream (120 ml) (optional)

Instructions:

  1. Prep Aromatics and Potatoes: Dice the onion and celery finely. Peel the potatoes and cube them into uniform 1-inch pieces to ensure even cooking.
  2. Sauté the Base: Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the onion and celery. Sauté gently, stirring occasionally, until the vegetables are translucent and soft (about 6–8 minutes). Do not brown them.
  3. Make the Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 2 minutes. This is crucial for cooking out the raw flour taste. The mixture (the roux) should look sandy.
  4. Add Liquid: Gradually whisk in 1 cup (240 ml) of the cold stock until the roux is fully incorporated and no lumps remain. Then, pour in the remaining stock.
  5. Simmer the Potatoes: Add the cubed potatoes, bay leaves, dried thyme, salt, and pepper. Bring the soup to a boil, then immediately reduce the heat to a gentle simmer.
  6. Cook Until Tender: Cook, uncovered, for 15–20 minutes, or until the potato cubes pierce easily with a fork. Remove and discard the bay leaves.
  7. Partial Blending (The Chef's Trick): Use an immersion blender to carefully blend about half of the soup mixture, leaving the remaining half chunky. This creates a natural thickening effect.
  8. Add Dairy: Reduce the heat to low. Stir in the whole milk (and the optional heavy cream).
  9. Heat Gently: Continue heating the soup just until it is steaming hot, stirring frequently. Do not allow the soup to return to a boil once the dairy has been added, as this can cause the cream to split or curdle.
  10. Final Seasoning Check: Taste the soup and adjust the salt, pepper, and seasoning as needed. Remember that potatoes soak up salt.
  11. Serve Hot: Ladle the soup into bowls, topping each serving with suggested garnishes like crisp bacon, fresh chives, and a light dusting of paprika.