Peel and uniformly dice Yukon Gold potatoes, rinse under cold water, and set aside.

Melt butter in a heavy-bottomed pot over medium heat, add diced onions and sauté until translucent.

Stir in diced potatoes and cook for 2-3 minutes, allowing them to absorb onion flavor.

Sprinkle salt and pepper, pour chicken broth to cover the potatoes, and bring to a gentle boil.

Reduce heat to low, cover, and simmer for 20-30 minutes until potatoes are fork-tender.

Stir in butter and heavy cream until well combined, creating a creamy texture.

Taste and adjust seasoning, then serve in bowls garnished with parsley.