Vegetarian Potato and Onion Soup

1.In a large pot, heat the butter and olive oil over medium heat until the butter is melted and foaming.

2.Add the thinly sliced onions and a pinch of salt. Cook gently, stirring frequently, until the onions are soft, translucent, and beginning to caramelize, about 15 minutes. This slow cooking develops the soup's sweet onion flavor.

3.Add the minced garlic and dried thyme to the onions and cook for another 1 minute until fragrant, stirring constantly to prevent burning.

4.Add the diced potatoes to the pot and stir to combine with the onions and garlic.

5.Pour in the vegetable broth and water, ensuring the potatoes are fully submerged. Increase the heat to bring the mixture to a boil.

6.Once boiling, reduce the heat to low, cover the pot, and simmer until the potatoes are very tender, about 15 minutes.

7.Using an immersion blender, carefully puree the soup in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.

8.Stir in the heavy cream (or coconut milk) and season with salt and freshly ground black pepper to taste. Warm the soup gently over low heat for 3-5 minutes, but do not boil after adding the cream.

9.Ladle the soup into bowls and garnish with chopped fresh chives or parsley for a pop of color and fresh flavor.

10.Serve hot with crusty bread or a light salad for a complete vegetarian meal.