Step 1: In a large pot, melt the butter over medium heat. Add the onions and garlic, and sauté until softened, about 5 minutes.

Step 2: Add the potatoes, broth, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.

Step 3: Use an immersion blender or transfer the soup to a blender and blend until smooth. If you prefer a thicker soup, you can mash some of the potatoes with a fork before blending.

Step 4: Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it’s hot, but not boiling.

Step 5: Taste the soup and add more salt and pepper if needed.

Step 6: Serve the soup in bowls and garnish with shredded cheese, chopped chives, or croutons if desired.