Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed (approx. 5 cups)
  • 1 cup (240 ml) heavy cream
  • Cooked and crumbled bacon (Optional)
  • Shredded cheddar cheese (Optional)
  • Chopped fresh chives or green onions (Optional)
  • Sour cream or plain Greek yogurt (Optional)

Instructions:

  1. Melt butter in the pot over medium heat. Add onion and garlic; cook until softened and translucent (about 5 minutes).
  2. Add chicken broth, thyme, rosemary, and bay leaf to the pot. Season with salt and pepper. Bring to a simmer.
  3. Add the cubed potatoes to the simmering broth. Cook until the potatoes are very tender (about 15-20 minutes). A fork should easily pierce them.
  4. Remove the bay leaf. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, carefully blend in batches (hot liquids can be dangerous!).
  5. Stir in the heavy cream. Heat through, but do not boil.
  6. Taste the soup and adjust seasoning with salt and pepper as needed.
  7. Ladle into bowls and garnish as desired with bacon, cheese, chives, and/or sour cream.