In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until it becomes translucent and fragrant.

Stir in 4 minced garlic cloves and cook for an additional minute until they turn golden brown.

Add 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, and ½ teaspoon of dried rosemary along with ½ teaspoon each of black pepper and salt. Cook the mixture for about 30 seconds.

Add 4 cups of diced Yukon Gold potatoes to the pot, stirring to coat them in the fragrant oil and spices. Pour in 3 cups of vegetable broth and bring to a vigorous boil. Reduce heat and let simmer uncovered for 15-20 minutes until potatoes are fork-tender.

Purée half of the soup using an immersion blender or transfer batches to a traditional blender and then return to the pot.

Lower heat and stir in 1 cup of whole milk and 1½ cups of shredded sharp cheddar cheese. Mix until cheese melts completely.

Ladle into bowls and garnish with freshly chopped parsley or thyme, serving warm with crusty artisan bread or garlic toast.