Peel and roughly chop the veggies
Cut off the thick stems of the parsley and roughly chop 1 cups worth
Keep 1/4 cup of parsley aside and chop it up a little finer (to be added in at the end)
Melt butter in a large pot on low heat
Sauté onion with salt and pepper until translucent (for added flavor: you can caramelize the onion by cooking longer if you have time), then add garlic and cook until fragrant
Add chicken stalk, cumin, thyme, and potatoes and bring to a boil, then reduce heat and simmer with the lid on for about 20 min (stir occasionally)
Add in 3/4 cup roughly chopped parsley in the last 5 minutes of your potatoes cooking.
Remove the thyme stems once the potatoes are tender, and the parsley has wilted
Use an immersion blender or regular blender that can handle hot liquid to puree the soup
Let the soup cool slightly, then gently stir in the room temperature heavy whipping cream and extra 1/4 cup parsley with a spoon
Add any extra salt or pepper to taste, and garnish with more heavy cream as desired
This soup is perfect served with toast and butter
