Start by washing, peeling, and dicing about 4 cups of potatoes into small cubes. Chop 1 onion and mince 2 cloves of garlic.

In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, sautéing for 3-5 minutes until translucent.

Stir in the diced potatoes, along with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme.

Pour in 4 cups of broth until the potatoes are submerged. Bring to a gentle boil, about 5 minutes.

Reduce heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally.

Using an immersion blender, carefully blend the soup until it reaches your desired level of creaminess.

Stir in 1 cup of heavy cream or milk into the blended soup and gently heat for 3-5 minutes without boiling.

Taste and adjust seasoning as necessary, adding more salt or pepper.

Ladle the hot soup into bowls and top with cheese, bacon, and fresh herbs if desired.