A comforting and flavorful potato soup with a creamy texture and a hint of spice.
Chop the green onions and celery into small pieces.
Use a sharp knife to ensure clean cuts and preserve the freshness of the vegetables.
In a large pot, melt the butter over medium heat and sauté the green onions and celery until softened.
Stir frequently to prevent the butter from burning and to evenly cook the vegetables.
Peel and dice the potatoes into small cubes.
Cut the potatoes into uniform sizes for even cooking.
Add the diced potatoes, water, and chicken bouillon cubes to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Cover the pot with a lid to speed up the cooking process.
Blend half of the soup mixture until smooth, then return it to the pot.
Blend in batches if necessary to avoid overfilling the blender.
Stir in the milk, sour cream, salt, cumin, and garlic powder. Heat gently until warmed through.
Whisk continuously to ensure the ingredients are well combined and the soup is smooth.
Serve the soup warm, garnished with fresh cilantro.
Chop the cilantro finely for a delicate garnish that enhances the presentation.
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