Melt the butter in a dutch oven

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

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

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

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

Simmer the soup for 10 minutes, stirring often

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

Salt and pepper to taste

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