This silky smooth and creamy potato soup is complimented perfectly with the sharp and salty flavour from the parmesan cheese crisps. The potato can be replaced with orange sweet potato, if you prefer. Just reduce the stock by 1 cup.
Combine potatoes, garlic, onion, stock, thyme and 1 cup water in a large saucepan over medium heat. Bring to the boil; reduce heat to low. Simmer, covered, for 30 minutes or until potato is tender. Remove and discard thyme. Cool for 10 minutes.
Meanwhile, preheat oven to 240 degrees C. Line a large baking tray with baking paper. Drop heaped tablespoons of finely grated Parmesan onto prepared tray, 5cm apart; season with pepper. Bake for 5 minutes or until golden; cool.
Using a stick blender or food processor, blend warm soup until smooth. Return soup to cleaned pan. Add cream. Stir over low heat until heated through. Season with salt and pepper. Serve soup sprinkled with chives, with parmesan crisps on the side.