Peel and dice the potatoes, then place them in a large pot with chicken broth.

Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes.

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.

Gradually whisk in milk and heavy cream until the sauce thickens and is smooth.

Pour the cream sauce into the pot with the cooked potatoes and stir well.

Use a potato masher to partially mash some of the potatoes for a thicker consistency.

Season with salt and pepper to taste, and serve hot.