In a large pot, sauté onions and garlic in butter until soft.

Add the diced potatoes and broth, bringing the mixture to a boil.

Reduce heat and simmer for 20 minutes or until potatoes are tender.

Blend the soup with an immersion blender until smooth.

Stir in heavy cream and honey, then season with salt and pepper to taste.

Garish with choice of toppings if desired.