Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 1/2 cups heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and celery, stirring frequently until the onions become translucent and fragrant (about 5 minutes).
  2. Stir in the minced garlic and dried thyme. Cook for just 60 seconds until the garlic smells nutty but hasn't browned. Note: Burnt garlic turns bitter and ruins the base.
  3. Add the cubed Yukon Gold potatoes, broth, salt, pepper, and the bay leaf. Increase the heat to bring the liquid to a gentle boil.
  4. Immediately reduce the heat to a simmer. Cover and cook for 12–15 minutes until the potatoes are fork tender but not disintegrating.
  5. Remove the bay leaf. Use a potato masher to crush a small handful of the potatoes directly in the pot. Note: This releases extra starch for a thicker texture.
  6. Turn the heat to low. Slowly stir in the heavy cream and lemon juice.
  7. Heat through for 3–5 minutes until the soup is thick and glossy. Note: Do not let it reach a rolling boil or the cream might separate.
  8. Stir in the fresh parsley just before serving.