1 tablespoon of butter
2 tablespoons of olive oil
1 medium minced onion
3 cloves of minced garlic
2 medium stalks of minced celery
2 tablespoons of flour
1 1/2 pounds of potatoes, peeled, cut into 1-inch pieces
4 cups of chicken stock/broth
Pinch of red chili pepper flakes (optional)
1 cup of milk
1 tablespoon of chopped chives
1/3 cup of sour cream
salt and pepper
couple of slices of cooked diced bacon for garnish
Combine the butter and oil in a saucepan to a medium heat, add the onions, garlic and celery sweat them for a few minutes, add the flour, stir for a few minutes to cook some of the flour and then add the potatoes, stir around for a few minutes till the potatoes are coated with the other ingredients. Add the chicken stock/broth and milk, bring to a boil for about 10 minutes and lower to a high simmer. Cover and simmer until potatoes are very tender, stirring occasionally, about 25 - 35 minutes.
Once the potatoes are done, you can season to taste at this point or mash or use a food immersion blender to puree some of the potatoes, you can choose if you would want a chunky soup or if you would prefer a smoother consistency. Mix in the chives and sour cream. At this stage the soup is done, however, you can add the bacon for garnish, add what ever kind of cheese you would like, many options for toppings if you would like to include to make if more of heartier meal.
Note-depending on the type of potato you use, if the soup is on the thick side, you can thin with more stock/broth/milk/water to what you like.