In a large pot over medium heat, melt 2 tablespoons of butter. Add 1 finely diced onion and 2 minced garlic cloves, stirring frequently for about 5 minutes until translucent.

Peel and cube 4 medium potatoes, adding them to the pot. Stir well to coat the potatoes in the buttery mixture and cook for 2-3 minutes.

Pour in 4 cups of broth, raise the heat to a gentle simmer, cover, and cook for 15-20 minutes until the potatoes are fork-tender.

Remove from heat and blend the soup with an immersion blender until reaching desired creaminess.

Stir in 1 cup of milk or cream, season with salt and pepper, and simmer for another 2-3 minutes.

Ladle the soup into bowls and garnish with optional toppings.