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1
In a large family sized skillet, cover cubed, peeled potatoes in salted water and boil until just fork tender. This will take 10-20 minutes depending on the size of the cubes.
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2
In a large soup pot, melt 1 stick butter. Add onions, garlic and carrots. Saute until soft. Add flour, parsley, salt and pepper, and stir until well coated. Pour in the chicken broth and bring to a rolling boil, then reduce heat to medium, stirring often until broth thickens. This part can take 8-10 minutes.
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3
Check your potatoes. When they are done, a fork should easily slide into the potato. Drain potatoes carefully and remove 3/4 of the potatoes and put them into your soup pot while the soup continues simmering.
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4
Smash the remaining 1/4 of the potatoes well (some lumps are OK) and add in all of your favorite mashed potato fixins. I used milk, sour cream and salt and pepper. When your mashed potatoes are soft and fluffy, scrape them into your soup pot and carefully stir everything together.
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5
Add one pint half-and-half and heat the soup until warmed through. Do not boil again, or it will scorch. Salt and pepper again, to taste.
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6
Enjoy this amazing soup! Potatoes will continue to absorb the soupy liquid, so when reheating, be sure to add water or milk until it is soup consistency once again.
