A delightful and creamy potato soup enhanced with aromatic herbs and a touch of cream.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped celery, onion, and carrots to the saucepan and sauté until softened.
Stir occasionally to prevent sticking.
Add the diced potatoes, parsley, and thyme to the saucepan, stirring to combine.
Cut the potatoes into even pieces for uniform cooking.
Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer until the potatoes are tender.
Cover the saucepan partially to retain heat while allowing steam to escape.
Remove the saucepan from heat. Reserve a portion of the vegetables and blend the rest until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the blended soup to the saucepan and stir in the reserved vegetables.
This step adds texture to the soup.
Stir in the heavy cream and heat gently without boiling.
Avoid boiling to prevent the cream from curdling.
Serve the soup warm, garnished with additional parsley if desired.
Pair with crusty bread for a complete meal.
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