3 lbs russet or Yukon gold potatoes, peeled and cut into 1" cubes 1⁄4 cup butter 1 large onion, diced 3 cloves garlic, minced 6 cups chicken or vegetable broth 1 cup heavy cream (or milk) 1 tsp thyme 1 bay leaf
In a large pot, melt the butter over medium heat. Add onion and garlic and cook for 5 minutes until translucent.
Add the potatoes and broth. Bring to a boil, then reduce heat to a simmer and cook uncovered for 15-20 minutes until potatoes are very tender.
Discard bay leaf. Use immersion blender to puree the soup right in the pot until smooth and creamy.
Stir in heavy cream, thyme, nutmeg, salt and pepper. Cook for 5 more minutes, allowing soup to heat through and thicken slightly.
Ladle into bowls and garnish with desired toppings.
Use chicken or vegetable stock for different flavor,
Add cooked bacon, sauteed leeks or sauteed mushrooms Sprinkle sharp cheddar cheese or chives on top.