Step 1

Heat a pot over high heat. Add olive oil, butter, onions, carrots, and celery. Cook for 2 minutes or until translucent, stirring constantly. Add minced garlic and potatoes; continue to cook for another 2 minutes.

Step 2

Add all-purpose flour to the pot and mix it in with other ingredients. Add chicken broth, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 20 minutes or until the potatoes are fully cooked. Add milk and stir to mix. Turn off the heat.

Step 3

Using a potato masher or a hand blender, mash or blend potatoes and vegetables to make the soup thicker to your liking. (This step is optional.)

Step 4

To serve: ladle the soup in a bowl or a deep dish, garnish with chopped spring onions, bacon, and shredded cheddar cheese.