Melt butter in a large saucepan over medium heat. Add onion and garlic and cook for about 3 minutes until the onion is soft and translucent. You just want the onion to soften, not brown. If the butter or the onions start to take on any brown color, reduce the heat.
After the onions are translucent and soft, add cubed potatoes, chicken broth and bouillon or salt and bring the mixture to a boil.
Once the soup begins to boil, turn the heat down to low and simmer for 20−25 minutes or until the potatoes are very soft.
Add cream cheese and stir to begin to melt it. Carefully ladle the soup, in small batches, into a blender and purée. Or puree it directly in the pot using an immersion blender.
Transfer the soup back into the pot and stir in the chopped dill. Keep warm over low heat until ready to serve.
Serve while it is hot and steamy.
One Last Thing
If you have an immersion blender, use it to make this recipe. It’s a great little gadget for puréeing dishes like this creamy potato soup!