Making Creamy Potato and Veggie Soup is simple and enjoyable! Follow these easy steps:

1. Prepare the Vegetables: Peel and dice the potatoes, carrots, celery, and chop the onion. Mince the garlic and set all aside.
2. Heat the Oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
3. Sauté the Aromatics: Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
4. Add Remaining Vegetables: Stir in the diced potatoes, carrots, and celery. Cook for another 5 minutes to encourage flavors to meld.
5. Pour in the Broth: Add 4 cups of vegetable or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
6. Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, transfer the mixture to a standard blender in batches and blend until creamy. Return to the pot.
7. Stir in Cream and Seasonings: Pour in 1 cup of heavy cream. Add the dried thyme, salt, and black pepper. Stir well.
8. Add Peas: Mix in 1 cup of frozen peas and simmer for another 5 minutes until heated through.
9. Taste and Adjust: Taste the soup and adjust seasoning if necessary. Add more salt or pepper to your liking.
10. Serve: Ladle the soup into bowls, and if desired, garnish each serving with fresh parsley.

With these steps, you will have a hearty and creamy dish that everyone will love.