Peel and chop the Yukon Gold potatoes into uniform ½-inch cubes. Rinse them under cold water to remove excess starch and set aside.

Place a large pot or Dutch oven over medium heat. Add the butter (or olive oil and butter combo). Once melted, add the chopped onion and sauté for 5-7 minutes until softened.

Stir in the minced garlic and cook for another 1-2 minutes to get that lovely aroma going!

Sprinkle in the flour and stir continuously for about 1-2 minutes.

Gradually whisk in the broth, scraping the bottom of the pot to loosen any delicious bits, and bring to a simmer.

Add your rinsed potato cubes to the pot, stir well, and bring back to a simmer. Cover and cook for 15-20 minutes until the potatoes are tender.

Ladle about half the soup into a blender and blend until smooth, then return it to the pot. (Pro tip: Always vent the lid when blending hot liquids!)

Reduce the heat to low. Slowly mix in the milk and heavy cream (if using). Add fresh herbs and let it heat through gently for about 5 minutes.

Off the heat, gradually stir in the shredded cheddar cheese until melted.

Taste the soup and season with salt, black pepper, and optional cayenne or smoked paprika. Adjust seasoning as desired.

Ladle hot soup into bowls and garnish with your favorites—bacon, extra cheese, or a dollop of sour cream.