📖 Instructions

1. Prep the Veggies: Start by peeling and dicing 1.5 lbs of Yukon Gold potatoes into 1/2-inch cubes. Uniform size helps them cook evenly. Next, dice 1 medium yellow onion and 2 stalks of celery. Don't worry about being perfect; rustic is part of the charm.
2. Sauté the Aromatics: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion and celery. Sauté for about 5-7 minutes, until the onion is translucent and softened. This step builds a delicious base flavor. Be careful not to burn the butter!
3. Add Potatoes and Broth: Add the diced potatoes to the pot. Pour in 6 cups of chicken or vegetable broth. I prefer chicken broth for its richness, but vegetable broth works beautifully for a vegetarian option. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of dried thyme. Thyme is my secret ingredient, it adds a subtle earthy note that elevates the soup.
4. Simmer Until Tender: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork with little resistance.
5. Blend for Creaminess: Remove the pot from the heat. Using an immersion blender (or carefully transferring the soup in batches to a regular blender), blend the soup until smooth and creamy. Be cautious when blending hot liquids; always vent the blender to prevent splattering. If you prefer a chunkier soup, blend only part of it.
6. Add Cream and Heat Through: Stir in 1 cup of heavy cream (or milk for a lighter option). Heat the soup gently over low heat, stirring constantly, until heated through. Do not boil after adding the cream, or it might curdle. Taste and adjust seasoning as needed.
7. Garnish and Serve: Ladle the soup into bowls and garnish with your favorite toppings. Some suggestions: crumbled bacon, shredded cheddar cheese, chopped chives, a dollop of sour cream, or a sprinkle of paprika. Get creative and have fun with it! Serve hot and enjoy!