Peel and dice your potatoes into small cubes. Chop the onion and mince the garlic.

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until soft.

Stir in the minced garlic.

Add the diced potatoes to the pot and pour in the vegetable or chicken broth. Season with salt and pepper. Bring to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15 minutes until the potatoes are tender.

When the potatoes are soft, use a potato masher or an immersion blender to mash the potatoes slightly, creating a creamy texture while leaving some chunks for heartiness.

Stir in the cheese until melted then pour in the milk. Stir well to combine.

Allow the soup to heat through but avoid boiling at this stage.

Taste and adjust the salt, pepper, or cheese as desired.

Ladle the soup into bowls and garnish with your choice of toppings.