This velvety soup starts with garlic-infused oil and a generous handful of scallion greens, building a savory base before tender Yukon Gold potatoes simmer away until they practically melt. Half the pot gets blended silky-smooth and stirred back in, so every spoonful has that perfect balance of creamy body and soft potato chunks. A splash of heavy cream at the end rounds everything out into something rich and comforting, while fresh thyme keeps it from tasting one-note. Finish it with shredded cheddar and a scatter of chives for a little sharpness and color against all that creamy potato goodness. It's an easy, cozy bowl that fits right into a vegetarian dinner rotation, especially on a chilly night when you want something warm and filling without much fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
