Ingredients:
4 tbsp butter
1 medium onion, diced
3 cloves garlic, minced
3 lb potatoes (Yukon Gold or russet), peeled and diced
4 cups chicken or vegetable broth
1 cup milk (or half-and-half)
1 cup heavy cream (optional for richer soup)
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme (or 1 tsp fresh)
2 bay leaves
1/2 cup shredded cheddar cheese (optional, for topping)
4 slices bacon, cooked and crumbled (optional)
Chopped green onions (optional)
Steps:
Melt butter in a large pot over medium heat.
Sauté onion until softened, 4–6 minutes.
Add garlic and cook 30–60 seconds.
Add potatoes, broth, salt, pepper, thyme, and bay leaves.
Bring to a boil, then reduce to a simmer.
Cook until potatoes are tender, 15–25 minutes.
Remove bay leaves.
Mash some potatoes in the pot (leave some chunks) or blend a portion until thickened.
Stir in milk (and cream if using) and heat until steaming, 3–5 minutes.
Adjust salt and pepper to taste.
Serve hot, topping with cheddar, bacon, and green onions if desired.