Start by peeling and dicing the potatoes, followed by chopping the onion and mincing the garlic.

In a large pot, melt the butter over medium heat.

Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.

Stir in the diced potatoes, allowing them to mix with the softened onion and garlic.

Add the chicken or vegetable broth to the pot.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.

Using an immersion blender, puree the soup to your desired consistency.

Add the heavy cream to the pot, stirring to combine.

Season with salt and pepper to taste. Serve hot with your favorite toppings.