In a large pot over medium heat, melt 2 tablespoons of butter until foamy. Add 1 diced onion and 2 minced garlic cloves, stirring frequently until the onion becomes translucent and the garlic is fragrant, about 3–5 minutes.

Carefully stir in 4 peeled and cubed Yukon Gold or Russet potatoes, ensuring they’re well-coated in the buttery mixture. Cook for about 2 minutes.

Pour in 4 cups of chicken or vegetable broth, bringing the pot to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.

Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency, around 1–2 minutes.

Add 1 cup of milk or cream, stirring until well combined. Heat over low for a few minutes, and taste, seasoning with salt and pepper.

Ladle the soup into bowls and top with your choice of garnishes such as shredded cheese, crispy bacon, scallions, or sour cream.