Start by washing, peeling, and dicing the potatoes. Chop the onion and mince the garlic.

Melt the butter in a large pot over medium heat. Add the onion and garlic, sauté for about 3-5 minutes.

Stir in the diced potatoes along with salt, black pepper, and dried thyme, ensuring everything is well mixed.

Pour in the vegetable or chicken broth and bring to a gentle boil, ensuring the potatoes are submerged.

Reduce heat and let the soup simmer uncovered for 20-25 minutes, until the potatoes are fork-tender.

Blend the soup until smooth using an immersion blender or countertop blender.

Return the blended soup to the pot and stir in the heavy cream or milk over low heat.

Taste and adjust seasoning with additional salt and pepper as needed.

Serve in warm bowls and top with optional toppings like shredded cheese, crumbled bacon, and fresh herbs.