In a large pot, melt the butter over medium heat. Add the chopped onion and celery. Cook for about 5–7 minutes, stirring often, until the vegetables are soft and fragrant but not browned.

This step builds the base flavor of the soup, so don’t rush it.

Sprinkle the flour over the cooked vegetables. Stir continuously for about 1 minute. This helps cook out the raw flour taste and creates a roux that will thicken the soup later.

Slowly pour in the chicken broth while stirring to avoid lumps. Then add the milk and heavy cream. Stir well until everything is smooth.

Bring the mixture to a gentle simmer, not a boil.

Add the diced potatoes to the pot along with salt, black pepper, and garlic powder. Stir everything together.

Let the soup simmer uncovered for 20–25 minutes, or until the potatoes are very tender and easily pierced with a fork.

For a classic Eat N Park-style texture, lightly mash some of the potatoes with a potato masher right in the pot. You can also use an immersion blender and blend just a portion of the soup.

I like leaving some chunks for texture—it makes the soup feel hearty and homemade.

Taste the soup and adjust seasoning if needed. Add more salt or pepper to your liking.

Serve hot with your favorite toppings.