In a medium heavy-bottomed saucepan over medium heat, add the unsalted butter. When it foams, add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add stock and milk

Pour in the low-sodium stock and whole milk and stir to combine. Increase heat slightly to bring the mixture to a gentle simmer (not a rolling boil, which can scorch milk).

Add aromatics

Add the bay leaf and fresh thyme sprigs to the simmering liquid. Reduce heat to low so the pot maintains a gentle barely-there simmer.

Texture & Thickening

Make a slurry

In a small bowl, whisk the all-purpose flour into the cold water until smooth and lump-free to create a slurry.

Slow-simmer to thicken

Whisk the slurry into the simmering milk mixture in a steady stream so it disperses evenly. Continue to simmer gently for 10–12 minutes, stirring frequently, until the broth thickens slightly and coats the back of a spoon.

Optional extra creaminess

If using, add the softened cream cheese in small pieces and whisk until fully melted and incorporated for an ultra-smooth finish. Continue to simmer 2–3 minutes more.

Seasoning & Finish

Season and strain (optional)

Remove and discard the bay leaf and thyme stems. Add the white pepper, freshly grated nutmeg, and salt. Taste and adjust seasoning. For an ultra-silky texture, you can strain the broth through a fine-mesh sieve into a clean pot, pressing on solids to extract flavor.

Finish with cream

Stir in the heavy cream and keep the broth warm over the lowest heat for 2–3 minutes—do not boil after adding cream.

Garnish and serve

Ladle the creamy broth into bowls, finish with sliced chives, a pinch of freshly ground black pepper, and an optional whisper of lemon zest for brightness. Serve immediately.