Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 1 teaspoon/5g)
  • 6 cups (1.4 liters) chicken or vegetable broth (low sodium preferred)
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed (about 5 medium)
  • 1 teaspoon (5ml) salt, or to taste
  • ½ teaspoon (2.5ml) black pepper, or to taste
  • ¼ teaspoon (1.25ml) ground nutmeg
  • 1 cup (240ml) heavy cream or half-and-half
  • 2 tablespoons (30ml) chopped fresh chives or green onions (for garnish)
  • Optional: Crispy cooked bacon, crumbled (for garnish)
  • Optional: Sour cream or plain Greek yogurt (for garnish)

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Pour in the chicken or vegetable broth and add the cubed potatoes. Season with salt, pepper, and nutmeg.
  3. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are very tender and easily pierced with a fork.
  4. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, carefully transfer the soup in batches to the blender and blend until smooth (remove the center knob from the lid to vent, and cover with a towel).
  5. Stir in the heavy cream (or half-and-half) and heat through. Do not boil.
  6. Ladle the soup into bowls and garnish with chives (or green onions), bacon, and a dollop of sour cream or yogurt, if desired. Serve hot.