Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Cook the Potatoes: Add the cubed potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until the potatoes are very tender, about 15-20 minutes.

Blend for Creaminess: Carefully transfer about 2 cups of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Pour the blended soup back into the pot with the remaining soup. Alternatively, for a chunkier soup, mash some of the potatoes with a potato masher directly in the pot, leaving some chunks intact.

Add Cream and Adjust Seasoning: Stir in the heavy cream. Heat gently over low heat until warmed through, being careful not to boil. Taste and adjust seasoning as needed, adding more salt and pepper if necessary.

Serve and Garnish: Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, crumbled bacon, sour cream, and chopped chives.