Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 6 cups (1.4 L) chicken broth
  • 3 pounds (1.4 kg) Yukon Gold potatoes, peeled and cubed (about 6-8 medium potatoes)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup (240ml) heavy cream
  • 8 ounces (226g) cream cheese, softened
  • 2 cups (226g) shredded cheddar cheese
  • 1/2 cup cooked bacon, crumbled (optional)
  • 1/4 cup chopped green onions (optional)
  • Sour cream or Greek yogurt (optional)

Instructions:

  1. Melt butter in the large pot. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add chicken broth, potatoes, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until potatoes are very tender.
  3. Use an immersion blender to partially or fully blend the soup to your desired consistency. Alternatively, carefully transfer batches of soup to a regular blender and blend until smooth (remove the center cap and vent with a towel while blending hot liquids!).
  4. Stir in heavy cream and cream cheese until melted and smooth.
  5. Stir in the cheddar cheese until melted.
  6. Ladle soup into bowls. Top with crumbled bacon, green onions, and a dollop of sour cream or Greek yogurt, if desired.