Melt butter in a large pot over medium heat. Add diced onion and minced garlic, cooking until fragrant and the onions are translucent—about 5 minutes.

Stir in peeled and cubed potatoes, ensuring they are well-coated in the buttery mixture. Allow them to sauté for 3-4 minutes.

Pour in your choice of broth until it covers the potatoes. Bring to a gentle simmer and cook until the potatoes are tender enough to mash with a fork—approximately 15-20 minutes.

Using an immersion blender, blend the soup until it reaches your desired smoothness.

Stir in milk or cream until it reaches your preferred creaminess. Add salt and pepper to taste, and top with your favorite optional toppings.