Potato Soup

Scrub, peel, and cut russet potatoes into uniform 2cm (¾-inch) cubes; finely dice the yellow onion, mince garlic, and measure out all remaining ingredients before heating your pot to cut down on active cook time and prevent burning.

Melt 3 tablespoons of unsalted butter in a large heavy-bottomed Dutch oven or stock pot over medium heat (175°C/350°F). Add diced onion and cook for 5 minutes, stirring occasionally, until soft and translucent, then add minced garlic and cook for 30 seconds more until fragrant, taking care not to burn the garlic.

Sprinkle 2 tablespoons of all-purpose flour over the cooked aromatics, stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in 4 cups of low-sodium broth while whisking continuously to avoid lumps, then stir in dried thyme and 1 teaspoon of kosher salt, followed by the cubed potatoes. Bring the mixture to a gentle rolling boil over medium heat.

Once the mixture reaches a rolling boil, reduce heat to medium-low (135°C/275°F) to maintain a steady gentle simmer, cover the pot partially with a lid, and cook for 12-15 minutes. Test doneness by piercing a potato cube with a fork: it should slide through easily, but potatoes should not be fully mushy or falling apart.

Turn off the heat. Use an immersion blender to blend roughly ⅓ of the soup directly in the pot, leaving most potato chunks intact for a hearty texture. If using a countertop blender, carefully scoop 2 cups of hot soup into the blender jar, vent the lid with a kitchen towel to release steam, blend until smooth, then pour the puree back into the pot.

Return the pot to low heat (95°C/200°F), stir in 1 cup whole milk and ½ cup heavy cream, and warm through for 3 minutes. Do not bring the soup to a rolling boil at this stage, as high heat can cause dairy to curdle. Taste and adjust seasoning with the remaining ½ teaspoon kosher salt and ½ teaspoon ground black pepper as needed.

Ladle 1.5 cups of soup into each of 4 individual bowls, top each serving with 2 tablespoons of shredded sharp cheddar cheese and a sprinkle of fresh chopped chives, and serve immediately while hot.