In a large pot or stock pot, melt 1 Tbsp of the Butter over medium high heat. Then add in the diced onions and sauté until the onions are tender and translucent. Then move the onions to a separate bowl or plate.
Then add the diced potatoes to the large pot and cover them with water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the potatoes are tender. The potatoes should fall apart when stabbed with a fork.
Drain off most of the water. Leave approximately a half an inch of water in the bottom of the pot.
Add the onions, the remaining butter and cream or milk to the large pot. Gently mash the potatoes. You can mash the potatoes with the back of a fork or potato masher if you like chunkier soup or you can use an immersion blender if you like thinner potato soup.
Continue to cook the soup on low for 5 more minutes.
Season the soup with salt and pepper to taste. Then the soup is ready to serve and enjoy!
Notes
We love topping this simple soup recipe with shredded cheddar cheese, chopped cooked bacon, and diced green onions. We love using whole milk or heavy cream to make the creamiest soup. However, you can make this with 2% milk or skim milk to reduce the fat content. It will work but will not be as creamy.