Start by peeling and cutting your Yukon Gold potatoes into uniform ½-inch cubes. Rinse them under cold water to remove excess starch and set aside.

In a large pot or Dutch oven over medium heat, melt the butter (or combine olive oil and butter). Sauté the chopped onion for 5-7 minutes until softened and translucent, stirring occasionally.

Add the minced garlic and cook for another 1-2 minutes until fragrant, being cautious not to burn the garlic.

Sprinkle the flour over the sautéed onions and garlic, stirring continuously. Cook for 1-2 minutes to eliminate the raw flour flavor.

Gradually whisk in the chicken or vegetable broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

Add the rinsed potato cubes to the pot and stir well. Reduce heat to medium-low, cover, and cook for 15-20 minutes or until potatoes are tender, stirring occasionally.

For a creamy texture, either blend half of the soup until smooth or use an immersion blender directly in the pot.

Lower the heat and stir in the whole milk and heavy cream (if using). Add the fresh herbs and heat gently for 5 minutes without letting it boil.

Remove from heat and gradually stir in the shredded cheddar cheese, a handful at a time, stirring until fully melted before adding more.

Taste and season generously with salt, pepper, and a pinch of cayenne or smoked paprika before serving.

Serve hot, garnished with toppings such as crumbled bacon, extra cheese, sour cream, fresh chives, or croutons.