Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 5 cups (1.2 liters) chicken broth (low sodium preferred)
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed (about 5 medium)
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) dried thyme
  • 1/4 teaspoon (1.25 ml) ground black pepper
  • 1/2 teaspoon (3g) salt (or to taste)
  • 1 cup (240 ml) heavy cream

Instructions:

  1. Melt butter in the pot over medium heat. Add onion and cook until softened and translucent. Add garlic and cook until fragrant.
  2. Pour in chicken broth. Add potatoes, smoked paprika, thyme, pepper, and salt. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  3. Use an immersion blender to blend the soup until smooth. If using a regular blender, carefully blend in batches.
  4. Stir in heavy cream and heat through. Do not boil.
  5. Taste and adjust seasoning with salt and pepper as needed.
  6. Ladle into bowls and garnish with crispy bacon, chives, sour cream, and a drizzle of olive oil, if desired. Serve hot.