Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 4 cups (950ml) chicken broth
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • 2 tbsp (30ml) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the cubed potatoes to the pot and stir to coat them in the garlic butter. Pour in the chicken broth, salt, and pepper.
  3. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes are tender.
  4. Using an immersion blender, pulse the soup until the desired consistency is reached, leaving a few small potato chunks for a rustic texture.
  5. Stir in the heavy cream and Parmesan cheese over low heat. Warm through for 2-3 minutes without letting the soup reach a rolling boil. Remove from heat and garnish with fresh parsley.