1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 4-5 minutes.
2. Add the diced potatoes to the pot, stirring occasionally to coat them in the butter and onion mixture.
3. Pour in the chicken or vegetable broth, ensuring that the potatoes are fully submerged. Bring the pot to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. If you prefer a smoother soup, use an immersion blender to puree the mixture to your desired consistency, or leave it chunky if that’s more your style.
5. Stir in the heavy cream and let the soup simmer for another 5 minutes, allowing the flavors to meld together beautifully.
6. Season with salt and pepper to taste. Remember, it’s always better to start with less and add more as needed.
7. Serve hot, garnished with your choice of chopped chives, shredded cheese, or crispy bacon bits.

Cooking in my kitchen often means adapting and adjusting. Don’t be afraid to experiment with seasonings or toppings to make this soup truly your own.