Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 1 teaspoon)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 pounds Yukon Gold potatoes, peeled and cubed (approx. 900g)
  • 4 cups chicken broth or vegetable broth (approx. 950ml)
  • 1 cup heavy cream (approx. 240ml)

Instructions:

  1. Melt butter in the 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 the cubed potatoes and broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
  3. Carefully use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, let the soup cool slightly before blending in batches, being careful of steam buildup.
  4. Stir in the heavy cream and heat through, being careful not to boil.
  5. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with your favorite toppings.