1 ½ pounds (680g) potatoes, peeled and chopped (about 4 cups)

1 medium onion, chopped (about 2 cups)

2 medium carrots, chopped (about 1 cup)

2 stalks celery, chopped (about 1 cup)

1 tablespoon minced garlic (3 to 4 cloves)

3 tablespoons butter or olive oil

1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

1/4 teaspoon crushed red pepper flakes

3 tablespoons all-purpose flour

4 cups chicken stock or vegetable broth

1 bay leaf

Salt and fresh ground black pepper to taste

1/4 cup cream, half-and-half, sour cream, or plain yogurt

1 cup (2 ounces) shredded cheese, optional

For serving (optional): Chives or scallions, sour cream, crumbled cooked bacon, fried shallots, hot sauce

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Melt butter over medium heat in a large pot or Dutch oven. Stir in onions, carrots, and celery. Cook, stirring occasionally, until softened, 5 to 6 minutes.
Stir in garlic, rosemary, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 30 seconds until fragrant.
Sprinkle flour over vegetables and cook, stirring, for 1 minute until lightly golden and toasty.
Slowly whisk in 2 cups of stock to remove any lumps. Pour in the remaining stock and whisk until blended. Increase heat to a boil, then reduce to a simmer.
Add potatoes and bay leaf. Cook, partially covered, until potatoes are fork-tender, about 20 minutes.
Reduce heat to low, remove the bay leaf, and stir in cream and cheese (if using). Taste and adjust seasoning with more salt and pepper as needed.
For a thicker soup, blend or mash about half of the soup, then stir it back into the pot.
Serve hot with your favorite toppings like chives, bacon, or sour cream.

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Whisk to recombine when reheating.
Make it gluten-free: Skip the flour and whisk 1 tablespoon cornstarch into the cream before adding to the soup, or simply blend half the soup for thickness.
Make it vegan: Use plant-based butter or olive oil, veggie broth, and skip the cream at the end.
Use Yukon Gold potatoes for best texture — no peeling necessary.
Optional cheese: Stir in sharp cheddar, Gruyère, or Parmesan for a richer soup.