Ingredients:

  • 2 tablespoons unsalted butter (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup) (approx. 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon)
  • 4 cups Yukon Gold potatoes, peeled and diced (about 1.5 lbs / 680g)
  • 4 cups chicken broth (32 fl oz / 950 ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream (8 fl oz / 240 ml)
  • 1/4 cup sour cream (2 oz / 55g)
  • 4 slices bacon, cooked and crumbled (optional)
  • 2 tablespoons fresh chives, chopped (optional)
  • Shredded cheddar cheese (optional)

Instructions:

  1. Melt butter in a large pot. Add onion and garlic; sauté until softened, about 5 minutes. Don't brown them!
  2. Add diced potatoes, chicken broth, thyme, salt, and pepper to the pot.
  3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are very tender. Check the potatoes with a fork.
  4. If desired, use an immersion blender to partially or fully blend the soup for a smoother texture. Be careful, hot soup splatters! Alternatively, carefully transfer the soup in batches to a regular blender.
  5. Stir in heavy cream and sour cream. Heat gently; do not boil.
  6. Ladle into bowls and garnish with bacon, chives, and/or shredded cheddar cheese.