Creamy Red Potato and Red Onion Soup with Sour Cream

1.In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the sliced red onion and sauté for 8-10 minutes, stirring occasionally, until the onion is very soft and translucent. Do not let it brown.

2.Add the minced garlic and thyme to the pot. Cook for 1 minute until fragrant.

3.Add the diced red potatoes and the stock to the pot. Stir in 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.

4.Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a standard blender, secure the lid, and blend until smooth (vent the lid to allow steam to escape).

5.Return the pureed soup to the pot over low heat. Stir in the heavy cream (or milk) and heat gently for 2-3 minutes, ensuring the soup does not boil after the cream is added.

6.Taste the soup and adjust the seasoning with additional salt and pepper as needed.

7.Ladle the hot soup into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh chopped chives before serving immediately.