Sauté Aromatics:

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

Add the chopped onion and minced garlic; cook until the onion becomes translucent and fragrant.

Add Potatoes and Broth:

Incorporate the diced potatoes into the pot, stirring to combine with the onions and garlic.

Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged.

Simmer:

Bring the mixture to a boil, then reduce the heat to a simmer.

Cover and cook until the potatoes are tender, approximately 15–20 minutes.

Blend for Creaminess:

Using an immersion blender, purée the soup until smooth. For a chunkier texture, blend only a portion of the soup, leaving some potato pieces intact.

Incorporate Cream and Season:

Return the pot to low heat and stir in the heavy cream.

Season with salt and freshly ground black pepper to taste.

Allow the soup to simmer gently for an additional 5 minutes to meld the flavors.

Serve:

Ladle the soup into bowls and garnish with fresh chives or green onions if desired.

Serve hot, accompanied by crusty bread or a side salad.