Preheat your oven to 400°F (200°C). Wash and dry your potatoes thoroughly, prick them with a fork, bake for about 45–60 minutes until tender, then peel the skin off.

In a large pot over medium heat, melt 4 tablespoons of butter. Add 1 finely chopped onion and sauté for about 5 minutes until translucent. Stir in 2 cloves of minced garlic and cook for an additional minute.

Add the peeled baked potatoes to the pot, along with 4 cups of broth and 1 cup of milk or cream. Blend the mixture until smooth.

Return the blended mixture to the stove and cook over medium heat for 5–10 minutes, stirring occasionally.

Taste your soup and adjust the seasoning with salt and pepper. Add more milk if needed to reach your desired consistency.

Ladle the soup into bowls and garnish as desired with crispy bacon bits, chives, or shredded cheese.