Ingredients:

• 2 T. unsalted butter
• 2 slices yellow or white onion, chopped
• 2 cloves garlic, minced
• 1 ½ lbs. Yukon Gold or red potatoes, chopped
• 5 c. chicken broth
• ½ t. ground thyme
• 1 t. salt
• ¼ t. ground black pepper
• 2/3 c. heavy cream

For garnish:

• Chives, finely chopped
• Sour cream
• Shredded cheddar cheese

For leek option:

• Substitute 1-2 large leeks (chopped, white and light green parts only) for the onions.

For sausage/vegetable option:

• After step 3, add 1/3 – ½ lb. cooked sausage and either cooked green beans or ½ bunch uncooked kale (chopped, with middle stem removed).

Directions:

1. Melt the butter over medium heat in a large soup pot. Add onions (or leeks) and garlic and cook, stirring regularly, until soft, about 10 minutes.
2. Add potatoes, chicken broth, thyme, salt and pepper to pot and bring to a boil. Cover and reduce heat down to low to simmer for 15 minutes-20 or until the potatoes are very soft.
3. Puree soup with immersion blender or standard blender (fill blender no more than halfway).
4. Add the heavy cream and bring to a simmer.
5. Garnish with chives, sour cream and shredded cheddar cheese.

Servings: 5-6