1. Can I use a different type of potato?

Yes, Yukon Gold potatoes will also work well. They have a naturally creamy texture.

2. Can I use low-fat milk?

You can, but the soup won't be as rich and creamy.

Absolutely! Carrots, celery, or leeks would be delicious additions.

You can try using plant-based milk or cream, but the texture and flavor might be slightly different.

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Melt 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook until softened and slightly translucent, about 5-7 minutes.
Add the remaining 2 tablespoons of butter and the diced potatoes to the pot. Stir to coat the potatoes with the butter and onion.
Add enough water or broth (optional, for a thinner soup) to just cover the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
Stir in the heavy cream or milk. Season with salt and pepper to taste. Heat gently until warmed through, but do not boil.
For an extra smooth and creamy texture, you can use an immersion blender to blend the soup directly in the pot. Or, carefully transfer the soup to a regular blender and blend until smooth.

Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, bacon bits, sour cream, chives, or fresh herbs. Serve hot.

For a richer flavor, you can sauté the onion in butter with a pinch of salt and pepper.
If you prefer a thinner soup, add more water or broth.
To prevent the soup from curdling, do not boil it after adding the cream or milk.
You can use Yukon Gold potatoes instead of russet potatoes for a naturally creamier soup.
Feel free to customize the soup with your favorite toppings.