1-Heat the unsalted butter in a large soup pot over medium-high heat until it melts.

2-Add the sliced cremini mushrooms and chopped yellow onion; sauté for about 5 minutes until the onion is translucent and the mushrooms soften and start to brown.

3-Stir in the 4 minced garlic cloves, dried thyme, dried rosemary, salt, and ground black pepper; sauté for 1 more minute until fragrant.

4-Add the diced russet potatoes and vegetable broth, then bring the mixture to a boil while stirring.

5-Reduce the heat and let it simmer for about 20 minutes until the potatoes are soft.

6-Stir in the heavy cream, remove one-third of the soup, blend it until smooth, and return it to the pot.

7-Adjust salt and pepper to taste, then serve hot with optional cream drizzle, reserved fried mushrooms, and fresh thyme or rosemary. Pair it with crusty bread for a full meal.