Ingredients:

  • 2 tbsp (30 ml) Olive Oil
  • 1 medium (approx. 150g/5.3 oz) Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 4 cups (946 ml) Chicken or Vegetable Broth
  • 1.5 lbs (approx. 680g) Yukon Gold Potatoes, peeled and cubed
  • 1/2 cup (120 ml) Heavy Cream

Instructions:

  1. Heat oil in a pot over medium heat. Sauté onion until softened, about 5 minutes. Add garlic, thyme, salt, and pepper and cook for another minute, until fragrant.
  2. Add broth and cubed potatoes to the pot. Bring to a boil, then reduce heat to a simmer, cover, and cook until the potatoes are very tender, about 15-20 minutes.
  3. Carefully remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, being very careful as hot liquids can explode. Vent the blender lid slightly and cover with a towel while blending. Return the blended soup to the pot.
  4. Stir in the heavy cream and heat through gently. Do not boil. Taste and adjust seasoning as needed.
  5. Ladle into bowls and garnish as desired with bacon, chives, and cheese.