Ingredients:

  • 4 medium russet potatoes (about 2 lbs / 900 g), peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups (1 liter) chicken or vegetable broth
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (30 ml) unsalted butter
  • 1 teaspoon (5 g) salt (to taste)
  • 1/2 teaspoon (2 g) black pepper (to taste)
  • 1 tablespoon (15 g) fresh thyme or 1 teaspoon (5 g) dried thyme
  • Chopped chives or green onions for garnish
  • Grated cheddar cheese for garnish
  • Crumbled bacon (optional) for garnish
  • Drizzle of olive oil (optional) for garnish

Instructions:

  1. Melt butter in a large pot over medium heat. Add diced onion, sauté until translucent (about 5 minutes). Stir in minced garlic, cook until fragrant (1-2 minutes).
  2. Add diced potatoes and salt, stir to combine. Pour in broth, bring mixture to a gentle boil.
  3. Reduce heat and simmer for 20-25 minutes, or until potatoes are fork-tender.
  4. Carefully blend soup using an immersion blender until smooth and creamy. Alternatively, blend in batches in a regular blender, then return to pot.
  5. Stir in heavy cream and black pepper; mix well. Add thyme, adjusting seasoning as desired.
  6. Ladle soup into bowls, garnish with chives, cheese, and other toppings as desired.