Start by washing and peeling the Russet potatoes and the carrots. Chop them into small, uniform cubes. This ensures even cooking, so no one’s getting a raw potato in their bowl. Set them aside as we prepare the rest.

In a large pot, melt the butter over medium heat. Once melted, toss in the minced garlic and sauté it for just about a minute. We're after that lovely aroma that fills your kitchen.

Next, add the cubed potatoes, diced carrots, and Better Than Bouillon chicken base. Pour in your broth and stir everything together. Bring the mixture to a gentle boil. Reduce to a simmer and cover the pot. Let it bubble away for about 15 minutes, or until the potatoes and carrots are tender.

In a separate saucepan, melt the remaining butter over medium heat. Once melted, whisk in the flour. Keep whisking for about two minutes until it turns slightly golden; this forms our roux. Gradually add in the milk while continuing to whisk. This helps avoid lumps.

Once the milk mixture has thickened, slowly incorporate it into the pot of simmered vegetables. Stir well to combine, and then add the heavy cream, salt, black pepper, and thyme. Allow this to simmer on low heat for another 5-10 minutes.

Taste and adjust the seasoning as you see fit. Once you’re happy with the flavor, you can either use an immersion blender for a smoother texture or keep it chunky, depending on your preference.