Wash, peel, and dice the potatoes. Chop the onion and mince the garlic.

Melt butter in a large pot over medium heat. Sauté chopped onions for about 5 minutes until translucent. Add garlic and cook for another 1-2 minutes.

Add diced potatoes and broth to the pot. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until potatoes are fork-tender.

Optional: Use an immersion blender to puree part or all of the soup to the desired consistency.

Stir in milk and heat on low for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.

Serve hot, optionally garnished with chives, shredded cheese, or bacon bits, alongside crusty bread.