Begin by peeling and chopping about 2-3 medium Yukon Gold potatoes into small cubes for your Cheddar Garlic Herb Potato Soup. Mince 3-4 cloves of fresh garlic, and finely chop a handful of fresh herbs, such as thyme and parsley.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and slightly golden.

Add the chopped potatoes and 4 cups of low-sodium vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.

Use an immersion blender to carefully puree the soup to your desired consistency, blending for about 1-2 minutes.

Lower the heat to medium and stir in 1 cup of heavy cream and 1-2 cups of freshly grated cheddar cheese. Mix until melted, about 3-5 minutes.

Taste and adjust seasoning with salt and pepper. Fold in the chopped fresh herbs and simmer for 1-2 minutes.

Ladle the hot soup into bowls and garnish with extra cheddar cheese and herbs if desired. Serve warm with crusty bread or a salad.