Cream of broccoli soup

Ingredients:

• 1 package (450 g) frozen broccoli, thawed
• 2 tbsp. butter or olive oil
• 1 medium onion, sliced ​​into rings
• 1 clove garlic, crushed
• 1 Rsset Burbank potato, peeled and diced
• A pinch of dried thyme leaves
• 0.5 tsp coarse salt, plus more if desired
• 4 cups chicken broth, homemade or lightly salted canned
• 2-4 tbsp heavy cream or drinking cream, optional
• Toppings of your choice: grated Parmesan, grated cheddar, pieces of fried bacon

Preparation:

1. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potatoes, thyme, salt, and broth and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the potatoes are easily pierced with a fork, about 10 minutes. Add the broccoli and simmer for 3 minutes.
2. Puree the soup in batches in a regular blender or with an immersion blender. Pour it back into the saucepan and add the cream. Bring to a boil, taste, and season with salt and pepper.
   
   Serve with any of the suggested toppings.