Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 4 cups chicken broth (950ml)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon dried thyme
  • 2 pounds Yukon Gold potatoes, peeled and cubed (approx. 900g)
  • 1 cup heavy cream (240ml)
  • Optional Toppings: Shredded cheddar cheese, crumbled bacon, chopped green onions, sour cream or crème fraîche

Instructions:

  1. Melt butter in the pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Stir in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  3. Gradually whisk in chicken broth, making sure to avoid any lumps. Add salt, pepper, and thyme.
  4. Add potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are very tender.
  5. Use an immersion blender to partially or fully puree the soup to your desired consistency.
  6. Stir in heavy cream and heat through gently (do not boil).
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and top with your favourite toppings.