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Chop onions, carrots, garlic, and parsley.
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Melt butter in large soup pot over medium heat; add onions, carrots, garlic, & parsley and saute until soft, approximately 5-8 minutes.
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Sprinkle flour over vegetables and cook, stirring, for 2 minutes.
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Slowly pour in vegetable broth, stirring well.
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Add heavy cream, milk, potatoes, salt, and peppers.
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Allow soup to simmer and thicken until potatoes are well-cooked, approximately 25-35 minutes.
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Scoop out approximately 1/2 of the soup into blender, then pulse until smooth and mix back into soup. (An immersion blender also works well for this, but mine no longer works. If you are looking for a new blender, I highly recommend the Ninja!)
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To serve, ladle into serving bowls, then sprinkle with cheddar cheese, chives, sour cream, & bacon.