Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 4 cups (950ml) chicken or vegetable broth
  • 4 cups (900g) Yukon Gold potatoes, peeled and cubed (about ½-inch pieces)
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 cup (240ml) heavy cream
  • ½ cup (60g) shredded cheddar cheese (optional, for topping)
  • 2 green onions, thinly sliced (optional, for topping)
  • Cooked bacon, crumbled (optional, for topping)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened and translucent. Add garlic, thyme, and rosemary; cook until fragrant.
  2. Add chicken or vegetable broth, potatoes, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender and easily pierced with a fork.
  3. Use a potato masher for a chunkier soup or an immersion blender for a smoother soup, being careful not to over-blend.
  4. Stir in heavy cream and heat through gently. Do not boil.
  5. Ladle soup into bowls and garnish with cheddar cheese, green onions, and crumbled bacon, if desired. Serve hot.