Savory Smashed Potato Soup

• 6 whole Baking Potatoes, Peeled And Cubed
• 1 stick Butter
• 1/2 whole Onion, finely chopped
• 3 cloves Garlic, Pressed
• 4 whole Carrots, Peeled Then Thinly Sliced
• 3 Tablespoons Flour
• 1 Tablespoon Parsley
• 1 teaspoon Salt
• 1/2 teaspoons Fresh Cracked Pepper
• 14 ounces, fluid Chicken Broth
• Mashed Potato Fixin's Of Your Choice: Salt, Pepper, Milk, Butter And Sour Cream
• 1 pint Half-and-half

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.
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.
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.
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.
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.
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.

baking potatoes, butter, onion, garlic, carrots, flour, parsley, salt, fresh cracked pepper, chicken broth, salt

Taken from tastykitchen.com/recipes/soups/savory-smashed-potato-soup/ (may not work)