In a large pot, combine potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

While potatoes are cooking, melt butter in a separate saucepan. Add garlic powder, onion powder, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.

Once potatoes are tender, carefully mash them with a potato masher or use an immersion blender to partially blend (leaving some chunks for texture).

Stir in the melted butter mixture, heavy cream, and shredded Havarti cheese. Continue stirring until the cheese is melted and the soup is smooth and creamy.

Season with salt and pepper to taste. Serve hot and enjoy!