Yukon Gold potatoes simmer in a garlicky, thyme-scented broth until fork-tender, then get partially blended right in the pot for that classic creamy-with-chunks texture everyone loves in a good potato soup. Garlic-infused oil and a generous handful of scallion greens build savory depth from the very first step, so the base is loaded with flavor before it ever hits the blender. Once ladled into bowls, a scatter of fresh chives adds a bright, herby finish that cuts through the richness. It's a cozy, spoon-clinging bowl of comfort that comes together in under 30 minutes, making it an easy weeknight staple. This one’s a genuinely solid pick for a dairy free table, no complicated techniques required. Serve it with crusty bread for dunking and you’ve got a complete meal.
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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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