Melt butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and fragrant, stirring occasionally to prevent browning.

Stir in minced garlic and cook for exactly 1 minute until the aroma fills your kitchen. This step develops deeper flavor layers without burning the garlic, which would create bitterness.

Add cubed potatoes and chicken broth to the pot with bay leaves and dried thyme. Bring to a rolling boil, then reduce heat and simmer for 15-18 minutes until potatoes are completely fork-tender.

When making this cozy potato soup weeknight recipe, remove the pot from heat and stir in heavy cream and sour cream until fully combined. The residual heat warms the cream without curdling it, creating silky texture.

Season with salt and black pepper, tasting as you go and adjusting to your preference. Remove bay leaves carefully using tongs or a spoon.

Divide the soup among bowls and top each serving with chopped turkey strips, shredded cheddar cheese, sliced green onions, and fresh parsley. The warm soup will melt the cheese slightly while keeping toppings fresh and flavorful.