Creating this soup is a journey that mirrors the simplicity and heart of home cooking. Follow these steps to bring a little bit of my family’s kitchen into yours:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add the diced potatoes to the pot, stirring to coat them with the buttery onion and garlic mixture.
4. Pour in the chicken or vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and let it simmer for about 20 minutes, or until the potatoes are tender.
5. Using an immersion blender, carefully blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
6. Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes to meld the flavors.
7. Serve hot, garnished with shredded cheddar cheese and chopped chives or parsley if desired.

A tip from my kitchen: always taste as you go. It’s something my abuela taught me, and it ensures that the flavors are just right for your palate.