In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and sauté for about 4-5 minutes until it becomes translucent and fragrant.

Stir in 3 minced garlic cloves and cook for an additional minute until the garlic turns golden and aromatic.

Sprinkle in 1 teaspoon each of dried thyme, dried parsley, and dried rosemary along with a pinch of black pepper and salt; cook for about 30 seconds.

Add 4 cups of diced Yukon Gold potatoes and 4 cups of vegetable broth; bring to a boil, then reduce heat to a simmer and cover.

Carefully puree half of the soup using an immersion blender until smooth.

Lower the heat and stir in 1 cup of whole milk and 1 ½ cups of shredded sharp cheddar cheese; mix until melted and creamy.

Ladle the soup into bowls and garnish with fresh herbs; serve with crusty bread.