Sauté the Vegetables:

• In a large pot or Dutch oven, melt the butter over medium heat.
• Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

Cook the Potatoes:

• Add the diced potatoes to the pot and stir to combine with the onions and garlic.
• Pour in the chicken broth and bring to a boil.
• Reduce heat and simmer for 10-12 minutes, or until the potatoes are tender.

Make it Creamy:

• Once the potatoes are cooked, add the heavy cream (or half-and-half) and shredded chicken to the pot. Stir to combine.
• Add the dried thyme, parsley, salt, and pepper. Simmer for another 5-10 minutes to allow the flavors to meld together.

Blend the Soup (Optional):

• For a creamier texture, use an immersion blender directly in the pot to blend some of the potatoes and chicken, leaving some chunks for texture. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot. This step is optional but makes the soup richer and smoother.

Serve:

• Ladle the soup into bowls and garnish with your choice of green onions, shredded cheese, crumbled bacon, or fresh parsley.
• Serve with crusty bread or crackers for a complete meal.