This cozy potato soup starts with softened onion and garlic simmered right into the pot, then a generous two pounds of Yukon Golds cook down in savory chicken broth with thyme until fork-tender. Part of the soup gets blended smooth and stirred back in, giving you that classic combination of creamy body and hearty, rustic texture in every spoonful. Fresh chives scattered over the top add a bright, herby finish that cuts through the richness beautifully. It's a comforting, ladle-it-up kind of meal that's easy to portion out for a weeknight dinner or a big batch to keep on hand. This one's a great option for a lactose free menu, no compromise on the cozy, garlicky flavor you're after.
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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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