Unsalted Butter | Olive Oil Onion | Clove | Thyme Yukon Gold Potatoes Chicken Broth | Milk Cornstarch | Salt | Pepper
Melt butter with oil until butter is foamy. Add diced onion and cook for 5 minutes. Stir in garlic and thyme, and cook for 1 minute.
Add the chicken broth and diced potatoes to the pot. After it begins to boil, cook for 10 minutes. Turn down heat and coarsely mash, leaving some bigger chunks.
Whisk corn starch into milk, then add to the pot of soup. Continue cooking for 5 minutes. Season with salt and pepper to taste.
Top with fresh thyme, if desired. Serve warm. Enjoy!