Ingredients:

  • 2 tbsp unsalted butter (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 4 cups chicken broth (950 ml) (low sodium preferred)
  • 2 lbs russet potatoes, peeled and cubed (approx. 900g)
  • 1 tsp dried thyme
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/4 tsp ground nutmeg
  • 1 cup heavy cream (240 ml)
  • 6 slices bacon, cooked until crispy and crumbled
  • Chopped fresh chives, for garnish
  • Optional: Sour cream or crème fraîche, for serving
  • Optional: Cheddar cheese, grated, for serving

Instructions:

  1. Melt butter in a stockpot over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add potatoes, chicken broth, thyme, salt, pepper, and nutmeg to the pot.
  3. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  4. Use an immersion blender to partially or fully blend the soup to your desired consistency. Carefully blend in batches in a regular blender if not using an immersion blender.
  5. Stir in heavy cream and heat through. Do not boil.
  6. Taste and adjust seasoning as needed.
  7. Ladle into bowls and top with crumbled bacon, chives, and sour cream/crème fraîche or cheddar cheese (if using).