In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they’re soft and fragrant—about 3-5 minutes.

Toss in the carrots and celery, cooking for another 5 minutes until they begin to soften. Feel free to add a pinch of salt here.

Add the diced potato and chopped artichoke hearts to the pot. Stir to combine everything nicely.

Pour in the vegetable broth and sprinkle in the thyme. Bring your mixture to a boil, then reduce the heat to a simmer. Cover and let it all bubble away for about 15-20 minutes until the potatoes are tender.

Once the potatoes are ready, stir in the heavy cream, season with salt and pepper, and let it warm through for 5 more minutes.

If you like a smoother soup, blend about half of it using an immersion blender or by transferring it carefully to a countertop blender.

Ladle your creamy artichoke and vegetable soup into bowls, garnish with fresh parsley, and serve.