In a large pot, heat a splash of olive oil over medium heat. Add diced onions and minced garlic, sautéing for about 5 minutes until the onions turn soft and translucent.

Chop potatoes into bite-sized chunks and toss into the pot, stirring well. Allow to mingle about 2-3 minutes.

Cover potatoes with vegetable broth, raise heat to high, and bring to a boil. Then reduce heat to simmer for approximately 20 minutes until fork-tender.

Using an immersion blender, carefully puree the soup until smooth, blending for about 1-2 minutes.

Stir in heavy cream and shredded cheddar cheese, combining until cheese is melted and soup is creamy, about 2-3 minutes.

Ladle soup into bowls, garnishing with extra cheese or chopped herbs, and serve hot with crusty bread.