Peel, cube and cook potatoes in a pot of water until fork tender, then drain and set aside.
In a pot over medium heat, melt butter and then add garlic. Saute for a minute, then stir in flour and cook for 5 minutes, stirring often to prevent the flour from burning.
To the flour mixture in the pot, add the water, drained potatoes, chicken base, salt, pepper, parsley, ground rosemary, heavy cream and half and half. Stir gently to mix. (Now is the time to smash any potatoes with the back of your spoon, if you want a smoother soup). Simmer for 10 minutes.
Ladle into serving bowls and sprinkle with toppings of your choice. ENJOY!