Potato soup

In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
Add the garlic and cook for another minute until fragrant.
Add the potatoes and broth:

Add the diced potatoes to the pot, then pour in the chicken or vegetable broth. Stir in thyme, paprika (if using), and season with salt and pepper.
Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Mash and blend (optional):

For a creamy texture, you can use a potato masher to mash some of the potatoes in the pot for a thicker soup, or you can use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier soup, mash only a portion of the potatoes.
Finish the soup:

Stir in the milk (or cream), and bring the soup back to a simmer. Let it cook for another 5 minutes.
If you're making it cheesy, stir in the shredded cheddar cheese and let it melt into the soup for extra richness.
Taste and adjust seasoning with more salt, pepper, or thyme as needed.
Serve:

Ladle the soup into bowls and top with a dollop of sour cream (if using) and garnish with chopped green onions or crispy bacon.
Serve with crusty bread on the side for a complete meal.
Enjoy your creamy, comforting potato soup! It’s perfect for warming up on a cold day.