Potatoes:

• 2.5 lbs (about 1.1 kg) Yukon Gold potatoes, peeled and cubed into ½-inch pieces (about 6–7 medium potatoes)

Fat:

• 4 tablespoons unsalted butter OR 3 tablespoons olive oil + 1 tablespoon butter

Aromatics:

• 1 large yellow onion, finely chopped (about 1.5 cups)
• 5–6 cloves garlic, minced (about 2 tablespoons)

Flour:

• 1/4 cup all-purpose flour (helps thicken the soup)

Liquid Base:

• 4 cups (32 fl oz / 950 ml) low-sodium chicken or vegetable broth
• 2 cups (16 fl oz / 475 ml) whole milk (or half-and-half for extra richness)
• 1/2 cup (4 fl oz / 120 ml) heavy cream (optional, but recommended for ultimate creaminess)

Cheese:

• 2 cups (about 8 oz / 225g) sharp cheddar cheese, freshly shredded (avoid pre-shredded for better melting)

Herbs:

• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Seasoning:

• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper, freshly ground (or to taste)
• Pinch of cayenne pepper or smoked paprika (optional, for a hint of warmth)