Gather all the ingredients on your countertop for a smooth cooking process.

In a large pot over medium heat, melt the butter until it bubbles. Add the chopped sweet onions and sauté for about 5 minutes until they’re soft and translucent.

Stir in the minced garlic and let it cook for another 30 seconds.

Add the diced Yukon Gold potatoes and low-sodium vegetable broth into the pot. Bring it to a gentle boil.

Once boiling, reduce the heat and let the mixture simmer for about 20 minutes.

Using an immersion blender, puree the soup until it’s silky smooth.

Gradually stir in the heavy cream until well combined. Season with salt, pepper, and fresh herbs.