Peel and dice the potatoes. Add them to a saucepan with salt, pepper, vegetable broth, and water.

Bring to a boil and cook for 10–15 minutes until the potatoes are tender.

While the potatoes cook, dice the onion and thinly slice the cabbage.

Once potatoes are done, pour the mixture into a blender and let it cool slightly.

Lower the saucepan heat, add olive oil, and sauté onions for 2–3 minutes.

Add cabbage and thyme; cook 10 minutes.

Blend potato mixture until smooth.

Return blended potatoes to the pot and combine with cabbage.

Add cream and heat on low for 5 minutes.

Season with additional pepper and thyme before serving.