Potatoes:

2.5 lbs 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

Liquid Base:

4 cups low-sodium chicken or vegetable broth

2 cups whole milk (or half-and-half)

1/2 cup heavy cream (optional)

Cheese:

2 cups sharp cheddar cheese, freshly shredded

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

1/2 teaspoon black pepper

Pinch of cayenne pepper or smoked paprika (optional)

Optional Garnish:

Cooked crumbled bacon

Extra shredded cheddar cheese

Sour cream or Greek yogurt

More fresh chives or parsley

Croutons