- 2 tablespoons butter
- 1 onion, finely chopped
- 4 stalks celery, finely chopped
- 4 carrots, scrubbed or peeled and chopped
- 8 medium potatoes, diced (about 3 pounds)
- 2 teaspoons salt
- 1 tablespoon dried parsley
- pepper and season salt to taste
- 1/2 teaspoon dried tarragon
- 4 cups chicken broth (or 4 cups water + 4 teaspoons Better than Bouillon soup base)
- 1-2 cups half-and-half
- shredded sharp cheddar cheese, crumbled bacon, and sliced green onions for topping (optional)
- Heat a large pot over medium-low to medium heat and add butter. Chop onion while it melts. Add onion to pot and stir, then chop celery. Add the celery to the butter and onion and let cook while you peel and cut up carrots. (You want to “sweat” the veggies, not brown them, so stir occasionally and turn the heat down if necessary.) Add carrots, and peel and cut potatoes. Add potatoes, broth, and seasonings and bring to a boil, then simmer, covered, until potatoes are well done (about 20 minutes).
- Use a potato masher a few times to mash the potatoes and carrots, leaving some potatoes in chunks. Add 1 to 2 cups half-and-half (see note) and stir until soup thickens a little and is hot (do not boil at this point).
- Top with cheese, bacon, and green onions!
I like to add 1 cup of half-and-half to start, and then taste the soup. You can always add more to get the taste and consistency you want! I sometimes add more to leftovers, as the soup thickens over time.