Step 1

In a small bowl, whisk together flour and 1/2 cup broth. Set aside.

Step 2

In a large stockpot or Dutch oven *affiliate link, heat olive oil to medium-high. Add onion, celery, carrot and 1/2 teaspoon coarse salt. Sauté, stirring occasionally, until softened – about 5 to 7 minutes.

Step 3

Add garlic. Continue to sauté until the garlic is fragrant, about 30 seconds.

Step 4

Add potatoes, remaining broth and milk. Bring to a boil.

Step 5

Reduce heat to medium-low and simmer for 20 – 30 minutes, or until potatoes are soft.

Step 6

Add flour-broth mixture (stir before adding if needed). Stir soup and continue to simmer until thickened – about 5 minutes.

Step 7

Season with remaining salt, black pepper and parsley.