Step 1

Melt the butter in a dutch oven

Step 2

Add the garlic and onion and cook over medium heat for 5-10 minutes, until softened

Step 3

Peel and dice the potatoes into small cubes (see pictures for size in the recipe post)

Step 4

Add the diced peeled potatoes and vegetable broth and bring to a boil and boil until the potatoes are tender and easily pierced with a fork

Step 5

Mix together the milk, heavy cream, and flour in a bowl or liquid measuring cup, then add it to the potato soup

Step 6

Simmer the soup for 10 minutes, stirring often

Step 7

Add the freshly grated sharp cheddar cheese and stir until melted and the soup has thickened

Step 8

Salt and pepper to taste

Step 9

Serve garnished with green onion and more cheddar cheese, or toppings of choice