Prepare the Ingredients – Peel and chop the potatoes into small cubes. Dice the onion and mince the garlic.

Sauté the Aromatics – In a large pot, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds.

Cook the Potatoes – Add the diced potatoes to the pot and pour in the broth. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes until the potatoes are fork-tender.

Blend to Perfection – Use an immersion blender to blend the soup until smooth. For a chunkier texture, mash some of the potatoes with a fork while leaving some pieces whole.

Add the Cream and Seasonings – Lower the heat and stir in the heavy cream and milk. Mix well and season with salt and pepper to taste. If using cheese, stir it in until melted and creamy.

Final Simmering – Let the soup cook on low for another 5 minutes, stirring occasionally. Adjust the thickness with more broth or milk if needed.

Serve and Enjoy – Ladle the soup into bowls and top with crispy bacon, shredded cheese, chopped green onions, or a dollop of sour cream. Serve hot!