A comforting and flavorful soup perfect for chilly evenings.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the onions and sauté until they are soft and golden.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the garlic and cook until fragrant.
Garlic burns quickly, so keep an eye on it.
Add the potatoes and chicken broth, then bring to a boil.
Cut the potatoes into small pieces to reduce cooking time.
Reduce the heat, cover, and simmer until the potatoes are tender.
Check the potatoes with a fork; they should be soft but not falling apart.
Blend the soup in batches until smooth.
Allow the soup to cool slightly before blending to avoid splatters.
Return the soup to the pot and stir in the cream, sherry, and thyme.
Adjust the seasoning with salt and pepper to taste.
Simmer the soup gently for a few minutes to combine the flavors.
Avoid boiling after adding the cream to prevent curdling.
Serve the soup hot, garnished with fresh chives.
Serve with a slice of crusty bread for a complete meal.
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