A comforting and flavorful potato soup enhanced with aromatic herbs and a creamy texture.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion and sauté until golden brown.
Stir occasionally to prevent sticking and ensure even cooking.
Add the broth, diced potatoes, minced garlic, and bay leaf to the saucepan. Bring to a boil.
Cut the potatoes into even pieces for uniform cooking.
Reduce the heat to low, cover, and simmer until the potatoes are tender.
Check the potatoes with a fork; they should be soft and easy to mash.
Remove the bay leaf and blend the soup until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Return the soup to the saucepan, stir in the cream, and season with salt and pepper.
Taste and adjust seasoning gradually to your preference.
Serve the soup in bowls and garnish with chopped green onions and thyme.
Serve with a slice of crusty bread for a complete meal.
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