Wash and peel the large potatoes, then dice them into bite-sized cubes. Chop the medium onion finely to release its flavor, and mince the garlic cloves.

In a large pot, melt the butter over medium heat until it’s bubbly and fragrant. Add the chopped onion and minced garlic, stirring frequently for about 3-5 minutes until the onion becomes translucent.

Incorporate the diced potatoes into the pot along with the salt, black pepper, and optional thyme.

Add the vegetable or chicken broth to the pot, ensuring it fully covers the potatoes. Bring the mixture to a rolling boil.

Once boiling, reduce the heat to low and let the soup simmer gently for about 20-25 minutes.

Using an immersion blender, carefully puree the soup directly in the pot until it reaches a creamy consistency.

Now, stir in the heavy cream or milk, blending it into the smooth soup until heated through.

Taste the soup and adjust the seasoning as needed.

Ladle the warm, creamy Potato Soup into bowls and top with shredded cheese, crumbled bacon, and fresh herbs if desired.