Dice the onion, mince the garlic, and chop the potatoes.

Melt the butter in a large pot and sauté the onion until translucent.

Add the minced garlic and cook for about 30 seconds.

Add the chopped potatoes and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10-15 minutes until the potatoes are tender.

Blend with an immersion blender — fully for a smooth soup, or partially for a chunkier texture.

Stir in the heavy cream and fresh greens. Cook for 2-3 minutes more until the greens are wilted.