Golden, tender Yukon Gold potatoes simmer with sweet onion, plenty of garlic, and thyme until fork-tender, then get partially blended for that classic creamy-with-texture finish. A rich, velvety base brings body to every spoonful, while a finishing flurry of chives adds a fresh, sharp bite on top. It's cozy, deeply savory soup that comes together in one pot with minimal fuss. This one is a solid choice for a vegetarian table, easy to portion out for weeknight dinners or a starter course when company's over. Warm, garlicky, and satisfying, it's the kind of soup you'll want on repeat all winter long.
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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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