In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced potatoes to the pot and pour in the broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.

Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Heat through for another 5 minutes.

Serve hot, garnished with chopped chives or parsley.