1. Begin by peeling and dicing 4 large russet potatoes, dicing 1 medium onion, chopping 2 carrots, and dicing 2 celery stalks. Mince 3 cloves of garlic for added flavor.
2. Heat a large pot over medium heat and melt 2 tablespoons of butter. Add the diced onions, carrots, and celery, stirring until the onions are translucent, and the vegetables soften, which usually takes about 5 minutes.
3. Add the minced garlic and sauté for an additional minute until it becomes fragrant. Add the diced potatoes to the pot.
4. Pour in 4 cups of chicken broth (or vegetable broth for a vegan option), ensuring the vegetables and potatoes are fully submerged. Bring the mixture to a boil.
5. Once boiling, reduce the heat to a simmer. Let the soup simmer for 15–20 minutes or until the potatoes are fork-tender.
6. In a separate bowl, mix 3 tablespoons of flour (or use 2 tablespoons of cornstarch for a gluten-free option) with 1 cup of milk. Stir this mixture into the pot to thicken the soup.
7. If a creamier texture is desired, puree about half the soup with an immersion blender directly in the pot or transfer a portion to a blender and blend, then return it to the pot.
8. Season the soup with salt and pepper to taste. Stir in 1 cup of sour cream or heavy cream and add 1 cup of shredded cheddar cheese if desired for additional richness and flavor.
9. Gently warm the soup but avoid boiling to maintain the creamy texture. Adjust seasonings as needed, tasting along the way.
10. Serve the creamy potato soup hot and garnish with optional toppings such as crumbled bacon, green onions, fresh herbs, or additional cheese.