Ingredients:

  • 4 Tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium celery stalks, finely diced
  • 3 large garlic cloves, minced
  • 2 Tbsp all-purpose flour
  • 2 lbs starchy potatoes (such as Russet or Maris Piper), peeled & roughly cubed (1-inch/2.5cm)
  • 6 cups low-sodium chicken or vegetable stock
  • 1 tsp dried thyme
  • 1 large bay leaf
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup heavy cream (double cream)
  • ½ cup whole milk
  • Optional garnish: Bacon or Pancetta, cooked crisp & crumbled
  • Optional garnish: 2 Tbsp fresh chives, chopped

Instructions:

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and celery. Cook gently for 6-8 minutes until softened and translucent (sweated), but not browned.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste (creating a light roux).
  3. Gradually pour in the stock, whisking constantly to incorporate the roux and prevent lumps. Bring the liquid to a simmer.
  4. Add the cubed potatoes, thyme, bay leaf, salt, and pepper. Reduce the heat to low, cover partially, and simmer for 15-20 minutes, or until the potatoes are completely fork-tender.
  5. Turn off the heat and carefully remove and discard the bay leaf.
  6. Using an immersion blender, blend about two-thirds of the soup until completely smooth. Leave the remaining one-third chunky for textural interest.
  7. Stir in the heavy cream and milk. Mix well.
  8. Place the pot back on low heat. Warm the soup through completely for 3-5 minutes, stirring occasionally. DO NOT allow the soup to boil once the cream is added, as this risks curdling.
  9. Taste the soup. Adjust the salt, pepper, and add a small splash of acidity (like lemon juice) if the flavor feels flat.
  10. Ladle into bowls, top generously with fresh chives and crumbled crispy bacon (if using), and serve hot.