In a large saucepan, heat the olive oil over medium heat. Sauté the garlic and onions. Fry the garlic and onions until they are tender.
Saute the potatoes and broth before adding: Before adding chopped potatoes, pour in chicken broth. Heat till boiling.
Cook, covered, over low heat for 20 minutes, or until potatoes are soft.
To make a silky smooth soup, mix all of the ingredients together using an immersion blender.
Season with salt and add cream: Mix in the thyme, heavy cream, salt, and pepper. Keep the heat on low.
Optional garnish: Before serving, garnish with chopped fresh parsley.
Half an hour for preparation
Calories: About 220 calories per serving
Advice: Crumbly bread and grated cheese make a decadent topping.
