A hearty and comforting potato soup with a creamy texture and delightful chunks of vegetables.
Peel and dice the potatoes into small cubes.
Uniformly sized cubes ensure even cooking.
Dice the celery, onion, and carrot.
Use a sharp knife for precise cuts.
In a large saucepan, combine the potatoes, celery, onion, carrot, and chicken broth.
Ensure the broth covers the vegetables for even cooking.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
Stir occasionally to prevent sticking.
Using a potato masher, gently mash the potatoes to create a chunky texture.
Leave some chunks for a hearty texture.
Stir in the half-and-half, and season with salt and pepper to taste.
Adjust the seasoning gradually to suit your taste.
Serve the soup hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
