A comforting and creamy potato soup with a medley of vegetables and a hint of cheese.
Heat the butter in a Dutch oven over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from browning too much.
Dissolve the bouillon cubes in boiling water and add to the pot.
Ensure the bouillon cubes are fully dissolved for a consistent flavor.
Add the diced potatoes and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Cut the potatoes into uniform pieces for even cooking.
Stir in the sliced carrot, salt, and pepper. Cover and simmer for another 15 minutes.
Taste the soup and adjust seasoning as needed.
Mix the flour with a small amount of the cooking liquid to form a smooth paste, then stir it into the soup.
Whisking the flour with liquid prevents lumps in the soup.
Cook while stirring until the soup thickens and becomes bubbly.
Keep stirring to avoid the soup sticking to the bottom of the pot.
Lower the heat and stir in the sour cream and parsley. Heat gently without boiling.
Avoid boiling after adding sour cream to prevent curdling.
Serve the soup in bowls and top with shredded cheese.
Serve immediately for the best texture and flavor.
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