Sauté diced onions in butter over medium heat until translucent. Add minced garlic and cook until fragrant.

Stir in diced potatoes and pour in vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.

Blend the mixture using an immersion blender until smooth.

Off heat, gradually mix in cream cheese until melted.

Stir in chopped pickles and dill weed, heating through for about five minutes before serving.