Indulge in the rich, velvety texture of this Creamy Potato Soup – a comforting classic that’s easy to make and packed with flavor.

– 3 lbs Yukon Gold potatoes, peeled and cubed

– 1 large onion, diced

– 3 cloves garlic, minced

– 4 cups chicken or vegetable broth

– 2 cups heavy cream

– 2 tbsp butter

– 1 tsp dried thyme

– Salt and pepper to taste

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1. – In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.

2. – Add the minced garlic and sauté for 1 minute until fragrant.

3. – Add the cubed potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

4. – Carefully transfer the soup to a blender and blend until smooth and creamy. Be cautious, as the soup will be hot.

5. – Return the blended soup to the pot and stir in the heavy cream. Heat through, but do not boil.

6. – Season with dried thyme, salt, and pepper to taste.

7. – Serve hot, garnished with crispy bacon, shredded cheese, or fresh chives, if desired.

– For a thicker soup, blend only half the potatoes and stir them back into the pot.

– Substitute half-and-half or milk for a lighter version.

– Store leftovers in the refrigerator for up to 4 days.