Peel and chop the Yukon Gold potatoes into even-sized chunks. Place them in a bowl of cold water to prevent browning.

Melt 2 tablespoons of butter in a large pot over medium heat. Add chopped onions and sauté for 5-7 minutes until translucent.

Drain the potatoes and fold them into the pot. Sauté with the onions for about 2 minutes to mix the flavors.

Sprinkle salt and pepper and pour in enough chicken broth to cover the potatoes. Bring to a boil, then reduce heat and cover.

Let simmer for 20-30 minutes until the potatoes are tender but not mushy. Stir occasionally.

Once tender, stir in an additional tablespoon of butter and ½ cup of heavy cream. Stir gently.

Taste and adjust seasoning. Serve hot, garnished with herbs as desired.