Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (approximately 1 1/2 cups) (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) dried rosemary
  • 1/4 teaspoon (1.25 ml) ground black pepper
  • 1/2 teaspoon (3g) salt, or to taste
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 2 pounds (900 g) Yukon Gold potatoes, peeled and cubed (about 5-6 medium potatoes)
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (60 ml) sour cream (optional)
  • Chopped fresh chives (Optional)
  • Crispy bacon bits (Optional)
  • Shredded cheddar cheese (Optional)

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion and cook until softened and translucent (about 5 minutes). Add garlic, thyme, rosemary, salt, and pepper; cook for another minute until fragrant.
  2. Add chicken broth and cubed potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are very tender (about 20-25 minutes), easily pierced with a fork.
  3. Carefully use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids.
  4. Stir in heavy cream. Heat through gently, but do not boil. Add sour cream if desired. Adjust seasoning to taste.
  5. Ladle into bowls and garnish with chives, bacon bits, and/or shredded cheese.