In a large, sturdy pot, melt 4 tablespoons of butter over medium heat. Add 1 cup of chopped onions and sauté for 4–5 minutes until they turn translucent and fragrant.

Once the onions are softened, add 2 minced garlic cloves. Continue to sauté for an additional 30 seconds.

Sprinkle 1/4 cup of flour over the mixture. Whisk continuously for 1–2 minutes until it turns pale golden.

Gradually whisk in 4 cups of whole milk and 2 cups of chicken broth. Cook for about 5 minutes until it thickens.

Stir in 4 cups of diced russet potatoes, along with salt and pepper. Optionally add celery seed or thyme. Let it simmer for 20–25 minutes.

Once potatoes are soft, mash some for a chunkier texture or blend for smoothness.

If desired, swirl in 1/2 cup of heavy cream and heat through over low heat.

Ladle into bowls and garnish with chopped green onions, cheddar cheese, or bacon bits.