Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1/4 cup shredded cheddar cheese for topping, chopped chives for garnish
Instructions
- Step 1: Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 2: Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Step 3: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. *Caution: Hot liquids can cause burns; vent the blender lid and proceed with caution.*
- Step 4: Return the blended soup to the pot. Stir in heavy cream and milk. Season with thyme, salt, and pepper to taste. Heat through gently; do not boil.
- Step 5: Serve hot, optionally topped with shredded cheddar cheese and chopped chives.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For perfectly creamy reheated soup, gently warm it on the stovetop, stirring occasionally, avoiding a rolling boil.
- Elevate your soup experience by serving it with a side of crusty bread for dipping, or a simple green salad for a balanced meal.
- To prevent lumps, ensure your potatoes are fully cooked and tender before blending, and use a high-quality blender for a perfectly smooth result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American