Sauté Aromatics:

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

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

Add Potatoes and Stock:

Incorporate the diced potatoes into the pot.

Pour in the vegetable stock, ensuring the potatoes are fully submerged.

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

Cook until potatoes are tender, approximately 15-20 minutes.

Blend the Soup:

Using an immersion blender, purée the mixture until smooth.

Alternatively, transfer the soup in batches to a blender, then return to the pot.

Incorporate Cream and Seasonings:

Stir in the heavy cream.

Season with salt and freshly ground black pepper to taste.

Allow the soup to simmer for an additional 5 minutes.

Serve:

Ladle the soup into bowls.

Garnish with chopped fresh parsley.

Serve hot, accompanied by crusty bread if desired.