Cook the Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion softens and becomes fragrant.
Incorporate the Potatoes: Add the diced potatoes to the pot and mix them with the sautéed onions and garlic.
Add the Broth: Pour in the broth, ensuring the potatoes are fully covered. Bring the pot to a light boil.
Simmer Until Tender: Turn the heat down and let the mixture simmer until the potatoes are soft enough to easily pierce with a fork.
Blend for Smoothness: Blend the soup with an immersion blender until silky and smooth. You can also transfer portions to a countertop blender, then pour everything back into the pot.
Create the Creamy Finish: Stir in the heavy cream and let the soup simmer for a few more minutes so the flavors blend together.
Adjust Seasoning: Add salt and black pepper to taste.
Serve and Top: Spoon the soup into bowls and finish it off with chives, shredded cheese, or bacon bits if desired.
