Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Once hot, add 1 diced yellow onion and sauté for 4-5 minutes until translucent. Add 3 minced garlic cloves and cook for an additional minute until fragrant.

Stir in 1 teaspoon each of dried thyme and dried rosemary, along with 1 tablespoon of dried parsley, ½ teaspoon of black pepper, and salt to taste. Cook for 30 seconds.

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

Purée half of the soup using an immersion blender directly in the pot for a smooth texture.

With heat on low, stir in 1 cup of whole milk and 2 cups of shredded sharp cheddar cheese until melted and smooth. Optionally, add 2 tablespoons of butter.

Ladle the soup into bowls and garnish with chopped parsley or thyme.