1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute.

2. Make the Roux: Sprinkle the flour over the onions and stir, cooking for 1–2 minutes to remove the raw taste.

3. Add Liquids and Potatoes: Gradually whisk in the broth, then add the milk, cream (if using), and potatoes. Bring to a gentle boil, reduce heat, and simmer until the potatoes are tender, about 15–20 minutes.

4. Mash Slightly: Use a potato masher to lightly mash some of the potatoes in the pot, creating a creamy texture while leaving some chunks.

5. Stir in Cheese and Herbs: Add the shredded cheddar cheese and stir until melted. Then, stir in the parsley, chives, thyme, salt, pepper, and optional cayenne or paprika. Adjust the seasoning to taste.

6. Serve and Enjoy: Ladle the Cheddar Garlic Herb Potato Soup into bowls and garnish with optional toppings like cooked crumbled bacon, extra shredded cheese, sour cream or Greek yogurt, fresh chives or parsley, and croutons.