Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 6 cups (1.4 liters) chicken broth (low-sodium preferred)
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cubed
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • Cooked bacon, crumbled (optional)
  • Shredded cheddar cheese (optional)
  • Chopped fresh chives (optional)
  • Sour cream or Greek yogurt (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and garlic; sauté until softened and translucent, about 5 minutes.
  2. Stir in thyme, rosemary, and nutmeg; cook for 1 minute more, until fragrant.
  3. Add chicken broth, potatoes, and bay leaf to the pot. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are very tender.
  4. Remove bay leaf. Use an immersion blender to blend the soup until smooth. If using a regular blender, carefully blend in batches.
  5. Stir in heavy cream and milk. Heat through gently (do not boil). Taste and adjust seasoning as needed.
  6. Ladle into bowls and garnish with cooked bacon, shredded cheddar cheese, chopped chives, and/or sour cream, if desired. Enjoy this potato soup recipe!