In a large pot, melt the butter over medium heat until it’s bubbly.

Add the chopped onion and sauté for about 5 minutes until it’s translucent. Stir in the minced garlic and cook for another minute.

Toss in the diced potatoes and pour in the vegetable or chicken broth. Add the dried thyme, salt, and pepper. Bring everything to a boil.

Once boiling, reduce the heat and let the soup simmer for 15–20 minutes until the potatoes are tender.

Using an immersion blender, blend the soup until it’s creamy and smooth.

Return the soup to the pot and stir in the heavy cream. Heat over low until warmed through.

Ladle the soup into bowls and garnish with chopped chives or green onions and grated cheese.

Serve warm, accompanied by crusty bread or a refreshing side salad.