Preparation Steps

• Melt the butter in a large pot over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
• Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
• Using an immersion blender, puree the soup until smooth but still slightly chunky.
• Stir in half-and-half cream, salt, and freshly ground black pepper. Heat gently without boiling.
• Serve hot, topped with shredded cheddar cheese and chopped fresh chives if desired.