Beef And Potato Soup

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 7-8 minutes. Drain off any excess fat.
Add the finely chopped onion to the pot with the beef and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
Pour in 4 cups of beef broth and 4 cups of water, then add the cubed potatoes, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of dried thyme. Bring the soup to a boil.
Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
Turn off the heat. Use a potato masher to gently crush some of the potatoes right in the pot to thicken the soup. The finished consistency should be hearty and slightly chunky.
Stir in the 1/2 cup of heavy cream until the soup is smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley before serving.