Can you suggest a creamy and flavorful potato soup recipe?

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• Optional toppings: grated cheddar cheese, chopped green onions, crumbled bacon

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic, and cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
2. Add the diced potatoes, broth, thyme, and rosemary to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
3. Using an immersion blender or a regular blender, carefully blend the soup until it reaches your desired consistency. If using a regular blender, allow the soup to cool slightly and blend in batches, returning the blended soup to the pot.
4. Stir in the heavy cream, and season the soup with salt and pepper to taste. Heat the soup gently over low heat until warmed through.
5. Serve the creamy potato soup hot, garnished with your favorite toppings like grated cheddar cheese, chopped green onions, and crumbled bacon.