Ingredients:

  • 2 tbsp (30ml) olive oil or unsalted butter (56g / 2oz)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 tsp / 6g)
  • 4 cups (950ml) vegetable broth or chicken broth (low sodium preferred)
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed (about 6 cups)
  • 1 tsp dried thyme (2g)
  • ½ tsp dried rosemary (1g)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240ml) heavy cream
  • 2 tbsp (30g) unsalted butter
  • Chopped fresh chives or parsley (optional)
  • Crispy fried bacon bits (optional)
  • A swirl of extra cream (optional)
  • Croutons (optional)

Instructions:

  1. Heat oil/butter in pot over medium heat. Add onion and cook until softened and translucent (about 5 minutes). Add garlic and cook for another minute until fragrant.
  2. Add potatoes, vegetable broth (or chicken broth), thyme, and rosemary. Season with salt and pepper.
  3. Bring to a boil, then reduce heat to low, cover, and simmer until potatoes are very tender (about 20 minutes).
  4. Remove from heat. Using an immersion blender, blend until smooth. Alternatively, carefully transfer soup to a regular blender in batches (vent the lid!) and blend until smooth. Return blended soup to the pot.
  5. Stir in heavy cream and butter. Heat gently until warmed through (do not boil!). Taste and adjust seasonings as needed.
  6. Ladle into bowls and garnish with chopped chives, crispy bacon bits, a swirl of cream, or croutons, if desired. Serve hot with crusty bread.