In a large pot over medium heat, melt 2 tablespoons of butter until bubbly. Add 1 diced onion and 2 cloves of minced garlic, cooking for about 5 minutes until the onions are translucent and fragrant.

Stir in approximately 4 cups of peeled and cubed potatoes and let them cook together for about 2 minutes.

Pour in 4 cups of vegetable or chicken broth, bring to a simmer, reduce heat, cover, and let cook for 15–20 minutes.

Use an immersion blender directly in the pot to blend the soup until it reaches your desired creaminess.

Stir in 1 cup of milk or cream and heat gently over low heat for about 5 minutes.

Ladle the Creamy Potato Soup into bowls and serve immediately with your favorite garnishes.