Preparation Steps

• In a large pot, combine diced potatoes, chopped onion, chopped celery, and vegetable broth.
• Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes or until the potatoes are tender.
• Add the heavy cream, salt, pepper, and thyme, stirring well to combine.
• Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
• Serve hot, garnished with extra thyme or chives if desired.