Start by peeling and chopping your Yukon Gold potatoes into uniform ½-inch cubes. Rinse them under cold water to remove excess starch, which helps keep the soup from becoming gummy. Set aside.

In a large pot or Dutch oven, heat the butter (or olive oil/butter mix) over medium heat. Once melted, add the finely chopped onion. Cook for 5-7 minutes until the onion is soft and translucent.

Stir in the minced garlic and cook for another 1-2 minutes, being careful not to burn it. Sprinkle the flour over the mixture and stir for 1-2 minutes to form a roux.

Gradually whisk in the broth, scraping the bottom of the pot to loosen any flavorful bits. Bring this to a simmer.

Add the rinsed potatoes to the pot. Bring back to a gentle simmer, then cover and reduce the heat to medium-low. Cook for 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.

Carefully ladle about half of the soup into a blender. Secure the lid tightly and blend until smooth. Return it to the pot. Remember to blend carefully as hot liquids can be dangerous!

Lower the heat and slowly stir in the whole milk and heavy cream. Add the chopped parsley, chives, and thyme. Heat gently for about 5 minutes, taking care not to boil.

Remove from heat and gradually stir in the cheddar, a handful at a time, until melted and creamy. Taste and season as necessary.

Ladle the soup into bowls and garnish with your choice of toppings like crumbled bacon, extra cheese, sour cream, or fresh herbs.