In a large pot over medium heat, melt the butter. Add chopped onions and sauté until translucent, about 3–4 minutes.

Stir in minced garlic and cook for 30 seconds until fragrant—be careful not to let it burn.

Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.

Using a potato masher or immersion blender, gently mash about one-third of the potatoes into the broth to create a creamy texture, leaving some chunks for bite.

Stir in the milk and heat through, without boiling. Season generously with salt and pepper.

Ladle into bowls and garnish with your favorite toppings: cheese, green onions, bacon, or a dollop of sour cream.