Creamy Potato Onion Soup

Put the potatoes in a medium pot and cover with cold water by about 1 inch; heat over medium to medium high heat until the water boils, then turn the heat down to medium-low and cook the potatoes just until fork-tender, about 5 to 7 minutes. Drain potatoes and set aside.

In a bowl, whisk together the flour and milk and set aside.

Heat the oil and butter in a medium saucepan over medium heat; when the butter is melted, add the onion and cook until soft and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the garlic and thyme and cook 1 minute, stirring constantly. Add the water, bouillon cube, bay leaf, salt, and pepper and bring to a simmer. Add the milk/flour mixture and bring up to a boil, whisking frequently. Once boiling, cook 1 minute, whisking constantly, then turn off heat and stir in the potatoes.

Use a potato masher to mash a few of the potatoes in the soup (if you want a completely smooth soup without any pieces of potato you can puree the soup using a blender, food processor, or immersion blender). Taste and season with additional salt and pepper as desired; serve.