Heat a large pot or Dutch oven over medium heat. Add the butter, and once melted, add the onion and saute until translucent and fragrant. Add the minced garlic and sauté for another minute.

Stir the chopped potatoes and the chicken stock into the pot, along with a generous pinch of salt and pepper.

Bring to a boil, then reduce the heat to medium-low. Cover and simmer for about 30 minutes or until the potatoes are fork-tender.

Using an immersion blender, give the hot soup a few pulses for a creamy consistency. Alternatively, you can transfer about half of the potatoes into a blender with a cup or two of the broth from the pot. With the lid securely shut, blend on high until completely smooth, scraping down the sides as needed.

Pour the blended potatoes back into the pot along with the heavy cream. Stir until combined.

Taste test and add more salt and pepper if needed. Serve with your favorite toppings and enjoy!