Cook diced potatoes in broth until tender, about 10-12 minutes.

While potatoes cook, melt butter in a separate saucepan, then whisk in flour to create a roux and cook for 1 minute.

Gradually whisk in milk and cream into the roux, cooking until thickened.

Mash about half of the cooked potatoes in the broth for a thicker soup.

Combine the thickened cream mixture with the potato and broth mixture, stir well, and season with salt and pepper to taste.