Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 4 cups (950 ml) chicken or vegetable broth (low sodium preferred)
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60 ml) milk (whole or 2% preferred)
  • Chopped fresh chives or parsley (optional)
  • Cooked crumbled bacon or bacon bits (optional)
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, thyme, salt, and pepper, and cook for 1 minute more, until fragrant.
  2. Add broth and potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 20-25 minutes.
  3. Remove from heat and carefully blend the soup using an immersion blender until smooth. If using a regular blender, work in batches and vent the lid to prevent hot soup from exploding.
  4. Stir in heavy cream and milk. Heat gently over low heat until warmed through. Do not boil.
  5. Taste and adjust salt and pepper as needed.
  6. Ladle into bowls and garnish with your favorite toppings (chives, bacon, cheese, sour cream).