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PREP: Wash and peel potatoes. Cut them into approximately 1 inch pieces.
BOIL: Add diced potatoes and stock to a large pot. If the broth doesn't cover the potatoes, add water or more stock until all potatoes are submerged. Bring up to a boil and cook for 10-15 minutes until potatoes are fork tender.
PURÉE: Remove the pot from heat and puree the soup with an immersion blender. You can also transfer to a regular blender, but use caution with blending boiling hot liquids! Puree until smooth, or choose to leave in some potato pieces for a chunkier texture.
SIMMER: Return pot to the stove over medium heat. Pour in cream and butter and stir. Simmer for another few minutes until the soup reaches the desired consistency. Do a final taste test and add salt and pepper as needed.
SERVE: Serve warm with the option to add your favorite toppings like crispy bacon, cheddar cheese, sour cream, croutons, and chives.