Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 lbs russet potatoes, peeled and cubed
  • 8 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp curry powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Place the Dutch oven over medium heat and melt the butter until it begins to foam.
  2. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots have softened.
  3. Stir in the minced garlic, curry powder, and thyme; toast for 60 seconds until the fragrance is released.
  4. Add the cubed potatoes to the pot and stir to coat them in the aromatic butter.
  5. Pour in the vegetable broth, salt, and pepper. Bring the liquid to a boil, then reduce heat to low.
  6. Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender.
  7. Use an immersion blender directly in the pot to blend approximately 50% of the soup, leaving some chunky potato pieces for texture.
  8. Stir in the heavy cream and lemon juice.
  9. Heat through for another 2–3 minutes on low; do not let it reach a rolling boil.