Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the minced garlic, caraway seeds, and thyme. Stir constantly for about 1–2 minutes, just until the garlic becomes fragrant but not browned. You want it to release its aroma, not burn.

Add the onions: Toss in the finely chopped onion and cook for about 3–4 minutes until it turns soft and translucent. This layering of aromatics sets the foundation for the soup’s robust flavor.

Potatoes and broth: Add the diced potatoes and pour in the vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are fork-tender. During this time, the garlic infuses into the broth, creating a wonderfully savory base.

Make it creamy: Using a potato masher or immersion blender, break down some of the potatoes to thicken the soup, leaving some chunks for texture. Stir in the heavy cream and season with salt and pepper to taste. Let it simmer gently for another 5 minutes so the flavors meld beautifully.

Garnish and serve: Ladle the soup into bowls, top with chopped fresh parsley, and add crunchy croutons or serve with a slice of crusty bread. The contrast between the creamy soup and crispy topping is irresistible.