Peel and dice the potatoes into uniform 1-inch cubes, then set aside. Finely chop the onion and mince the garlic cloves, preparing all your ingredients for easy assembly.
Add the diced potatoes, chopped onions, minced garlic, dried thyme, salt, and pepper into the crockpot. Pour in the vegetable broth, ensuring all ingredients are submerged and ready to cook.
Cover the crockpot with its lid and cook on low for 6 to 8 hours, or on high for about 3 to 4 hours, until the potatoes are fork-tender and fragrant. The kitchen will fill with a warm, savory aroma as the ingredients simmer together.
Once cooked, insert the immersion blender directly into the crockpot and blend the soup until smooth and creamy. You can blend until completely silky or leave some chunks for texture, depending on your preference.
Pour in the heavy cream or milk, stirring well to incorporate. Let the soup simmer uncovered for an additional 10 minutes to allow flavors to meld and the soup to thicken slightly. Taste and adjust seasoning with salt and pepper as needed.
Serve the soup hot, garnished with a drizzle of olive oil, crispy bacon, or chopped chives if desired. Enjoy the silky, hearty bowl of comfort that’s perfect for cozy nights.
