09/11/2026
Rainy Day Potato Soup
By Maggie
Ingredients
3 TBSP Grass-fed Butter
1 Medium Yellow Onion
6 Medium Yukon Gold Potatoes
1 Carton Chicken Broth or Broth of Choice
Fresh Thyme
Garlic Powder
Onion Powder
Smoked Paprika
Salt
Black Pepper
Optional
White Wine
Cooked Bacon
Green Onion or Chives
Sour cream
Instructions
Begin by dicing one medium yellow onion.
In a large pot, melt 3 TBSP of butter, then add the onion and sauté on low-medium heat until translucent (about 5-8 minutes). While this is cooking, chop your potatoes into roughly ½” cubes (don’t sweat the perfection).
When the onions are beginning to brown and the butter is lightening in colour, add your potatoes and stir to coat in butter. Add 2-3 stems of fresh thyme, 2 tsp. Smoked paprika, 1 TBSP. Garlic powder, 1 TBSP Onion powder, salt, and fresh cracked black pepper to taste. Optionally, you can add a splash of white wine at this step (I like to use sulfite free) and simmer for 2 minutes.
Cover potatoes with chicken broth (or broth of your choice) and bring to a boil on high heat. Cover potatoes and turn heat to low, cooking approx. 20 minutes or until soft.
When the potatoes have softened, remove the stems of thyme, add ½ cup half and half or heavy cream (or nondairy alternative) and blend about ¾ of the soup, leaving some potato chunks for texture if that’s your jam. I like to use an immersion blender but you can use a stand blender as well.
At this point you can add 1 cup of your favourite shredded cheese (I use a blend of Monterey Jack and grass-fed cheddar), stir to melt, and adjust the seasonings to your taste. You can top this soup with chives or green onions, chopped bacon, and even a little sour cream.
