Joy's mom Lorraine favorite potato soup

When mom had her open heart surgery she didn’t have her same appetite. She developed a great taste for Joy's made up recipe for creamy potato soup. She couldn’t make enough it was comfort food when most things didn’t taste right. This is totally a guess on measurements when you make yours take some notes. 3 cups homemade chicken broth (recipe follows) 3 medium baking potatoes or 1 baking and 3 red or white potatoes Roux 2tbls butter 2tbls flour, melt butter over medium heat add flour and cook until flour taste is gone but not to change color this is called a blonde roux Thyme, salt (if necessary) pepper ¼ cup heavy whipping cream (or heavy cream) Boil the potatoes in salted water just enough salt for the potatoes to absorb some flavor a couple of pinches. Have chicken stock warm and make the roux add half the stock into the roux and mix. Peel one of the baking potatoes and lightly mash add some of the broth and puree in a blender or hand wand blender put some fresh thyme or dried only a pinch of dried thyme in and part of the cream and blend again. Add this mix to the roux mix peel and chop the other potatoes and add plus more fresh thyme taste and adjust seasoning. The soup should have a creamy thickness to it and a savory flavor. Correct texture and flavor with more stock cream salt or wondra (which is a very fine flour used for gravies)