Begin by peeling the Yukon Gold Potatoes and cutting them into even chunks, about 1 to 2 inches thick.

In a large pot over medium heat, melt 4 tablespoons of butter until bubbly. Add the chopped onions and cook for 5–7 minutes, until soft and translucent.

Once the onions are soft, add the prepared potato chunks to the pot, stirring gently to combine. Cook for an additional 3–4 minutes.

Sprinkle the mixture with salt and pepper to taste, pour in 2 cups of chicken broth, and stir everything to combine.

Cover the pot and reduce the heat to low, allowing the mixture to gently simmer for 20–30 minutes.

Once tender, stir in 2 tablespoons of butter and ½ cup of heavy cream, mixing thoroughly.

Taste and adjust seasoning if necessary, then serve warm, garnished with freshly chopped parsley.