This creamy homemade potato soup combines Yukon Gold potatoes, fresh vegetables, rosemary, and a rich broth for the perfect comforting dinner.

1 ½ pounds Yukon Gold potatoes, chopped

1 medium onion, chopped

2 medium carrots, chopped

2 celery stalks, chopped

1 tablespoon minced garlic

3 tablespoons butter or olive oil

1 teaspoon fresh rosemary, chopped

¼ teaspoon crushed red pepper flakes

3 tablespoons all-purpose flour

4 cups chicken broth or vegetable broth

1 bay leaf

Salt, to taste

Black pepper, to taste

¼ cup heavy cream, half-and-half, sour cream, or plain yogurt

1 cup shredded cheddar cheese (optional)

Chopped chives or scallions

Sour cream

Fried shallots

Hot sauce

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1. In a large soup pot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes until softened.

2. Stir in the garlic, rosemary, red pepper flakes, salt, and black pepper. Cook for 30 seconds.

3. Sprinkle the flour over the vegetables and stir continuously for 1 minute.

4. Slowly whisk in 2 cups of broth until smooth and thickened.

5. Pour in the remaining broth and whisk until combined. Bring to a gentle boil.

6. Add the potatoes and bay leaf. Reduce heat and simmer partially covered for 20 minutes until potatoes are tender.

7. Remove the bay leaf. Lower the heat and stir in the cream and shredded cheese if using.

8. Taste and adjust seasoning with salt and pepper.

9. Mash some of the potatoes or blend part of the soup for a thicker texture.

10. Serve warm with desired toppings.

For a thicker soup, mash extra potatoes directly in the pot.

Yukon Gold potatoes create the creamiest texture.

Reheat gently to maintain the smooth consistency.