In your large pot, melt the butter over medium heat.

Add the chopped onions, garlic, carrots, and celery. Sauté until they are soft and the onions are translucent, about 5-7 minutes.

Add diced, peeled potatoes to the pot.

Pour in the chicken broth, ensuring the vegetables are well-covered. If necessary, add water to cover.

Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender, about 20-25 minutes.

Once the vegetables are soft, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, let the soup cool slightly and then blend it in batches using a regular blender.

Return the soup to the pot (if using a regular blender) and place it back on the heat.

Adding the Creaminess

Stir in the fresh cream and bring the soup to a gentle simmer.

Add the shredded cheddar cheese, stirring until it’s completely melted and the soup has a creamy texture.

Taste and add more salt and pepper if necessary.

Serve hot, garnished with chopped spring onions and a sprinkle of extra cheese if desired.