Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (1 liter) vegetable broth (or chicken broth)
  • 2 pounds (900g) red potatoes, scrubbed and cubed (about 4 cups)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/2 cup (120ml) heavy cream
  • 2 tablespoons chopped fresh chives, for garnish
  • 4 bacon strips, cooked and crumbled, for garnish (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in vegetable broth, add potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  3. Remove from heat and use an immersion blender to blend the soup until smooth. (If using a regular blender, let the soup cool slightly before blending in batches and being careful of steam.)
  4. Stir in heavy cream. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh chives and crumbled bacon (if using).