Cream of Potato Soup

Sauté the aromatics. In a large pot over medium heat, melt the butter with the olive oil. Add the diced onion and cook 6 to 8 minutes, stirring occasionally, until softened and lightly golden at the edges.

Add garlic and season. Stir in the minced garlic, salt, pepper, and smoked paprika. Cook 30 seconds, just until fragrant.

Simmer the potatoes. Add the potatoes, broth, and bay leaf if using. Bring to a boil, then reduce to a steady simmer. Cook 15 to 25 minutes, until the potatoes are very tender and mash easily with a fork.

Blend for creaminess. Turn off the heat and remove the bay leaf. Use an immersion blender and blend until about two thirds smooth, leaving a few small potato pieces for that cozy texture. If using a countertop blender, blend in batches and return to the pot. Safety note: when blending hot soup, remove the center cap from the blender lid and cover the opening lightly with a folded kitchen towel so steam can escape.

Finish with cream. Return the pot to low heat. Stir in the heavy cream. If using sour cream, keep the heat low: whisk the sour cream in a bowl with a ladle of hot soup to temper it, then stir it back into the pot until smooth. Heat 2 to 3 minutes, do not boil.

Taste and adjust. Add more salt and pepper as needed. If the soup is too thick, add a splash of broth. If you want it thicker, simmer uncovered 3 to 5 minutes or blend a bit more.

Serve. Ladle into bowls and top with chives. Go classic with cheddar and bacon if you want the full cozy-carb situation. This also loves a hunk of crusty bread or a simple side salad.