Creamy Potato Soup with Herbs

1In a large pot, melt the butter (2 tablespoons) over medium heat. Add the chopped onion (1 medium) and minced garlic (2 cloves), sautéing until the onion (1 medium) is translucent, about 5 minutes.

2Add the diced potatoes (4 large) to the pot and stir to combine with the onion (1 medium) and garlic (2 cloves).

3Pour in the vegetable broth (4 cups), ensuring the potatoes (4 large) are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes (4 large) are tender.

4Once the potatoes (4 large) are cooked, use a potato masher or an immersion blender to blend the soup to your desired consistency. For a creamier texture, blend until smooth.

5Stir in the heavy cream (1 cup), dried thyme (1 teaspoon), and dried rosemary (1 teaspoon). Season with salt and pepper to taste. Heat the soup gently until warmed through, but do not boil.

6Serve hot, garnished with chopped fresh parsley.