Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 4-5 minutes until translucent.

Stir in 4 cloves of minced garlic and cook for an additional minute. Add 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, 1 teaspoon of dried rosemary, ½ teaspoon of black pepper, and salt to taste. Sauté for 30 seconds.

Add 4 cups of diced Yukon gold potatoes and 4 cups of vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 15-20 minutes until potatoes are fork-tender.

Use an immersion blender to purée half of the soup until creamy, leaving some chunks for texture.

Lower heat and stir in 1 cup of whole milk and 2 cups of shredded sharp cheddar cheese until melted. Optionally add 2 tablespoons of butter.

Taste and adjust seasoning with salt and pepper as needed.

Ladle soup into bowls and garnish with freshly chopped parsley or thyme. Serve with crusty bread or garlic toast.