Creamy Potato Soup

In a large saucepan over medium-high heat, melt butter and add onions; sauté in the butter until the onions are translucent. Add the garlic and stir a couple of times, then immediately stir in the chicken broth. Add potatoes (add water if needed to barely cover potatoes), bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes). Add the half-and-half and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.

For a smoother soup, you may blend with a stick blender or mash with the back of a spoon while stirring.

Serve with cheese, bacon, green onions, and sour cream on the side.