Golden onion and garlic simmer together until fragrant, then Yukon Gold potatoes cook low and slow in chicken broth until they turn completely tender. A partial blend gives the soup its signature creamy body while still leaving some hearty texture in every spoonful, and a stir of heavy cream at the end takes it into velvety territory. Fresh thyme rounds out the flavor with warmth instead of relying on a heavy hand of seasoning, so you're free to season each bowl exactly to your own taste. Finish with a scatter of fresh chives for a bright, herby lift. It's a comforting, cozy bowl that fits neatly into an added salt-conscious kitchen without sacrificing any of that classic potato soup richness.
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Melt the butter in a large pot over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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