Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Add the Potatoes: Stir in the diced potatoes, cooking for about 5 minutes.

Add Broth: Pour in the broth and bring to a boil. Reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.

Stir in Cream: Return the blended soup to the pot (if using a regular blender) and stir in the heavy cream or milk. Heat gently until warmed through.

Season: Add salt and pepper to taste.

Serve: Ladle the soup into bowls and top with your choice of toppings.