Ingredients:

  • 2 tbsp Unsalted butter
  • 1 large Yellow onion, finely diced
  • 2 stalks Celery, minced
  • 3 cloves Garlic, minced
  • 1 tsp Dried thyme
  • 3 lbs Russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups Low-sodium chicken broth
  • 1 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 cups Whole milk, room temperature
  • 1/2 cup Sour cream

Instructions:

  1. Melt 2 tbsp unsalted butter over medium heat in your pot. Add the diced onion and minced celery. Sauté for 5–7 minutes until the onions are translucent and fragrant. Note: Don't let them brown; we want softness, not caramelization.
  2. Stir in the 3 cloves of minced garlic and 1 tsp dried thyme. Cook for exactly 60 seconds until the garlic scent fills the air.
  3. Add the 3 lbs of cubed potatoes and 4 cups of chicken broth. Sprinkle in the sea salt and black pepper.
  4. Ensure the potatoes are fully submerged in the liquid. Bring the pot to a rolling boil over medium high heat.
  5. Reduce the heat to low, cover the pot with a lid, and simmer for 15–20 minutes. Cook until the potatoes are tender and fall apart when poked with a fork.
  6. Turn off the heat completely. Take your potato masher and crush roughly 1/3 of the potatoes. Note: This releases the starch needed to thicken the base naturally.
  7. Slowly pour in the 2 cups of room temperature milk while stirring with a wooden spoon.
  8. Add the 1/2 cup of sour cream. Use a whisk to blend it in until the soup is velvety and no white streaks remain.
  9. Taste the soup. Add a pinch more salt or pepper if needed before serving warm.