Mushroom and Potato Soup

Ingredients

• Chives - 2 tablespoons, chopped (for garnish)
• Heavy cream - 1/2 cup
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Vegetable broth - 4 cups
• Potatoes - 3 medium, peeled and diced
• Mushrooms - 1 pound, sliced
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Butter - 2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Stir in the heavy cream and heat for an additional 5 minutes.
7. Serve the soup hot, garnished with chopped chives.