Peel your Yukon Gold potatoes and chop them into uniform ½-inch cubes. Rinse the cubed potatoes 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 finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent.

Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

Sprinkle the flour over the sautéed onions and garlic, stirring continuously for about 1-2 minutes to create a roux.

Gradually whisk in the chicken or vegetable broth, ensuring to scrape the bottom of the pot. Bring to a simmer.

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

To create a creamy texture while keeping some potato chunks, you can blend part of the soup. Carefully ladle about half of the soup into a blender, then return it to the pot.

Reduce heat to low. Slowly stir in the whole milk and heavy cream (if using). Add the fresh herbs and mix well. Heat gently for about 5 minutes.

Remove from heat and gradually stir in the shredded cheddar cheese until melted. Season with salt, black pepper, and optional spice.

Serve the hot soup in bowls and garnish with your favorite toppings.