Broccoli Soup

I found this on the Food Network.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  tablespoons unsalted butter or 2  tablespoons olive oil
• 1  medium onion, sliced
• 1  garlic clove, smashed
• 1  russet potato, peeled and diced
• 1  pinch dried thyme leaves
• 1⁄2 teaspoon kosher salt, plus more as needed
• 4  cups chicken broth
• 1 (16 ounce) package frozen broccoli, thawed
• 2 -4  tablespoons  cream (optional) or 2 -4  tablespoons half-and-half (optional)
•  fresh ground black pepper

• Optional toppings

•  shaved parmesan cheese (optional) or   shredded cheddar cheese (optional)
•  crumbled bacon (optional)

Directions

1. Melt the butter in a medium saucepan, over medium heat.
2. Add the onion and garlic and cook until translucent, about 5 minutes.
3. Add the potato, thyme, salt, and broth and bring to a boil.
4. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes.
5. Add the broccoli and simmer for 3 minutes.
6. Puree the soup in batches in a blender or with an immersion blender.
7. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
8. Serve with optional toppings.