Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 2 stalks celery, sliced thin
  • 1 large carrot, peeled and shredded
  • 3 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 1 lb Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 6 cups low-sodium vegetable or chicken bone broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 cup plain 2% Greek yogurt
  • 1/4 cup fresh chives, minced

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, sliced celery, and shredded carrot. Sauté for 6–8 minutes until the vegetables are soft and translucent.
  2. Stir in the minced garlic and dried thyme, cooking for exactly 60 seconds until fragrant to prevent burning.
  3. Add the cubed Yukon Gold and Russet potatoes to the pot. Pour in the broth and add the bay leaf. Ensure potatoes are submerged.
  4. Bring the mixture to a rolling boil, then immediately reduce to a low simmer. Cover and cook for 15–20 minutes until the potatoes are fork-tender.
  5. Remove the bay leaf. Use an immersion blender to pulse the soup 5–7 times, liquefying roughly half the potatoes while keeping the rest chunky for texture.
  6. Remove the pot from heat. Fold in the 2% Greek yogurt and season with sea salt and black pepper. Garnish with fresh chives before serving.