Sautéing Aromatics: In a large pot, melt a tablespoon of butter and sauté the chopped onion and minced garlic until fragrant and golden.

Creating Roux: Sprinkle in flour and cook for a couple of minutes, stirring constantly, to create a roux that will thicken the soup.

Adding Broth: Gradually add the chicken or vegetable broth, stirring to combine, and avoid lumps.

Adding Potatoes: Introduce the peeled and diced potatoes to the pot, allowing them to simmer until tender.

Creamy Base: Pour in the heavy cream, creating a luscious and creamy base for the soup.

Seasoning: Season with salt and pepper to taste, enhancing the flavors of the dish.

Simmering: Let the soup simmer gently for about 20 minutes, allowing the flavors to meld together.

Blending: For a smoother consistency, use an immersion blender to partially blend the soup while leaving some chunks for texture.

Final Touches: Ladle the soup into bowls, garnish with chopped chives and grated cheddar cheese.