4mediumRusset potatoes (about 1 ½ pounds)peeled and diced
4mediumYukon Gold potatoes (about 1 ½ pounds)peeled and diced
4cupschicken or vegetable broth
kosher salt and pepperto taste
¼ - ½cupheavy creamor milk, half & half, or non-dairy alternative such as canned full-fat coconut milk
Toppings
shredded cheddar cheese
crumbled bacon
chives or green onions
Instructions
Heat olive oil in a large pot. Add diced onion, celery, and carrots. Season with a generous pinch of kosher salt and pepper. Sauté until tender, about 5 minutes.
Add minced garlic and cook just until fragrant, about 30 seconds.
Add potatoes to the pot along with the broth. Add another pinch of salt.
Bring to a simmer. Cover and cook until the potatoes are tender, about 25-30 minutes.
Leaving some chunks, gently mash some of the potatoes with a masher or the back of a wooden spoon to thicken the soup.
Remove from heat and stir in the heavy cream. Taste and check for seasoning. Add more salt and pepper if needed.
Serve with optional desired toppings, such as shredded cheddar cheese, crumbled bacon, and chives or green onion.
Notes
Refrigerate leftovers. Reheat in the microwave or on the stovetop. Add a splash of milk or water if needed.