• Peel the garlic cloves and remove centers
• Peel and chop finely the onions and shallot.
• Sweat the garlic in the olive oil. Add the onion and shallot. Stir over medium heat to avoid coloring.
• Add the potatoes, peeled and cut into large cubes.
• Add a chicken stock cube and the bunch of thyme, well-bound with string.
• Mix with 2L of water.
• Let simmer, covered, for 30 minutes.
• Remove the thyme and liquidize the soup well.
• Add cream and adjust seasoning.