Creamy Mushroom and Potato Soup

Ingredients

• Butter (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Mushrooms (8 ounces, sliced)
• Potatoes (2 medium, diced)
• Vegetable broth (4 cups)
• Thyme (1 teaspoon, dried)
• Salt (to taste)
• Pepper (to taste)
• Heavy cream (1 cup)
• Chives (2 tablespoons, chopped (for garnish))

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
3. Stir in the sliced mushrooms and cook until they release their moisture and start to brown, approximately 8 minutes.
4. Add the diced potatoes, vegetable broth, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
5. Using an immersion blender, carefully puree the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Return the pureed soup to the pot and stir in the heavy cream. Heat for an additional 5 minutes, ensuring not to let it boil.
7. Serve the soup hot, garnished with chopped chives for a fresh finish.