Begin by washing and peeling 4 cups of your favorite potatoes. Chop them into uniform cubes. Next, dice 1 medium onion and mince 3 cloves of garlic.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook for about 5 minutes until translucent. Stir in the minced garlic and sauté for another minute.

Add the chopped potatoes and 4 cups of chicken or vegetable broth. Bring to a rolling boil, then reduce heat to medium-low and simmer for 20-25 minutes until potatoes are fork-tender.

Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy.

Return the blended soup to low heat, then stir in 1 cup of shredded sharp cheddar cheese and ½ cup of cream or milk. Stir until cheese melts and mixture thickens, about 5 minutes.

Season with salt and freshly ground black pepper to taste. Add a handful of chopped fresh herbs if desired.

Ladle soup into bowls and garnish with toppings like crispy bacon bits or fresh herbs. Serve with crusty bread or a grilled cheese sandwich.