Caramelize Onions: In a Dutch oven, melt butter and a splash of olive oil over medium heat. Add the thinly sliced Vidalia onions with a pinch of kosher salt, stirring every five minutes. If they begin to stick, add up to ¼ cup of water or broth. After about 30-40 minutes, they should be deep golden brown and beautifully caramelized.

Add Garlic: Once the onions are caramelized, stir in the minced garlic and cook for about one minute until fragrant.

Deglaze with Wine: Pour the dry white wine into the pot and scrape any browned bits off the bottom. Allow the wine to cook down for 3-5 minutes until mostly absorbed.

Combine Ingredients: Add the diced Yukon Gold potatoes, broth, kosher salt, ground pepper, fresh rosemary, thyme, and bay leaf. Stir together and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes until potatoes are tender.

Blend Soup: Once the potatoes are cooked, remove the bay leaf and herb stems. Use an immersion blender to puree the soup until smooth and creamy. Adjust thickness by adding more water or broth if needed.

Serve: Ladle the soup into bowls and drizzle with extra virgin olive oil. Garnish with fresh herbs if desired.