Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 4 cups (950ml) chicken or vegetable broth (low sodium preferred)
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed (about 4-5 medium potatoes)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 1 cup (240ml) heavy cream or half-and-half
  • Optional Garnishes: Chopped chives, crispy bacon bits, shredded cheddar cheese, swirl of sour cream.

Instructions:

  1. Melt butter in stockpot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant, being careful not to burn.
  2. Pour in chicken or vegetable broth. Add cubed potatoes, thyme, salt, and pepper.
  3. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are very tender, about 20-25 minutes. Test with a fork.
  4. Remove from heat. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, carefully transfer the soup in batches to the blender (vent the lid!).
  5. Stir in heavy cream or half-and-half. Heat gently over low heat – do not boil.
  6. Taste and adjust seasonings as needed. Add more salt, pepper, or thyme to your liking.
  7. Ladle into bowls and garnish with chopped chives, bacon bits, shredded cheese, or a dollop of sour cream, if desired.