📖 Instructions

1. Prep the Potatoes: Start by washing and peeling 2 pounds of Yukon Gold potatoes. These potatoes are best for creamy soup. Cut them into 1-inch cubes. Uniformity is key for even cooking!
2. Sauté Aromatics: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add 1 diced yellow onion and 2 cloves of minced garlic. Sauté for about 5 minutes, until the onion is softened and translucent. The aroma should fill your kitchen – yum!
3. Add Potatoes and Broth: Add the cubed potatoes to the pot. Pour in 6 cups of chicken or vegetable broth. Make sure the broth covers the potatoes completely. If not, add a bit more!
4. Season and Simmer: Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of dried thyme. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender. Pro tip: Taste and adjust seasonings as needed. Everyones taste is different!
5. Blend the Soup: Once the potatoes are tender, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be cautious when blending hot liquids! Alternatively, you can mash some of the potatoes with a potato masher for a chunkier soup.
6. Add Cream: Stir in 1 cup of heavy cream or half-and-half. This adds richness and creaminess. For a lighter version, you can use milk, but the soup won't be as thick.
7. Heat Through: Return the pot to low heat and heat through, but don't boil. Boiling after adding the cream can cause it to curdle. Nobody wants curdled soup!
8. Garnish and Serve: Ladle the soup into bowls. Garnish with your favorite toppings, such as chopped chives, crispy bacon bits, shredded cheese, or a dollop of sour cream. Serve hot and enjoy! Whats is your favorite topping? I would love to know.