Tender Yukon Gold potatoes simmer in a garlicky broth until they practically fall apart, then get blended half-smooth to build a soup that's rich and velvety without any effort beyond a quick pass with an immersion blender. Scallion greens and thyme keep the base savory and bright, while a finish of heavy cream rounds everything into pure comfort-food territory. Ladle it up chunky-smooth, the way it's meant to be, and top with a scatter of chives for a fresh, sharp contrast to all that creamy potato. It's an easy one-pot dinner that comes together in under 30 minutes, and it's a solid choice for a gluten free table. Simple pantry staples do all the heavy lifting here, so there's nothing fussy standing between you and a big, cozy bowl.
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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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