Potatoes:

• 2.5 lbs (about 1.1 kg) 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