Begin by peeling and cubing the russet potatoes into bite-sized pieces. Chop the onion and mince the garlic until fragrant and ready to infuse the soup with flavor.

In a large pot over medium heat, melt the butter. Add the chopped onions and sauté for about 5 minutes until they become soft and translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.

Toss in the cubed potatoes and pour in the broth. Bring it to a gentle simmer and cook for 20 minutes, or until the potatoes are fork-tender and ready to be blended.

Using an immersion blender, carefully puree the soup until it’s completely smooth. For a chunkier texture, blend only partially. Adjust the consistency with additional broth if needed.

Return the smooth mixture to low heat. Stir in the heavy cream, season with salt and pepper to taste, and warm the soup gently without bringing it to a boil.

Ladle the soup into cozy bowls and feel free to garnish with fresh herbs or crunchy croutons on top for added texture and flavor.