Wash and peel the potatoes. Dice them into bite-sized pieces, chop the onion, and mince the garlic.

Melt the butter over medium heat and sauté the onion and garlic for 5-7 minutes until translucent.

Add the diced potatoes and gluten-free broth, bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until fork-tender.

Carefully blend the soup to your desired consistency, either smooth or slightly chunky.

Stir in the cream and seasonings. Return to low heat for 5 minutes to meld the flavors.

Ladle into bowls and garnish with optional toppings like chives, croutons, or cheese.