Yukon Gold potatoes simmer in a savory chicken broth until fork-tender, then get partially blended right in the pot for that classic combination of silky base and hearty potato chunks. Garlic-infused oil and softened scallion greens build a deep, aromatic foundation, while a touch of dried thyme keeps things warm and herby. Finished with a swirl of heavy cream, the soup turns lusciously thick and comforting, ideal for a chilly evening. A scatter of fresh chives on top adds a bright, sharp contrast to all that creaminess. This one's an easy, satisfying choice to keep in rotation on a low sodium table, since you're fully in control of how much seasoning goes into the pot.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring occasionally, until softened and fragrant, about 2–3 minutes.
Add the potatoes, chicken broth, water, dried thyme, salt, and pepper. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered until the potatoes are completely tender and a fork slides through without resistance, about 20–22 minutes.
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