In a large pot over medium heat, add a bit of oil or butter. Once it’s hot, toss in the chopped onions and sauté until they become translucent, about 3-5 minutes.

Add the diced potatoes into the pot, then pour in the vegetable or chicken broth, covering the potatoes. Bring to a boil.

Once it reaches a boil, reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are fork-tender.

Using an immersion blender, carefully blend the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only a portion of it.

Stir in the heavy cream and shredded cheddar cheese until fully melted. Season with salt and pepper to taste.

Ladle the soup into bowls, and top with chopped green onions for some extra crunch and a splash of color!