Sauté the Aromatics: In a large pot, melt the vegan butter over medium heat. Add the finely chopped onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant.

Cook the Potatoes: Add the peeled and diced potatoes to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender (about 15-20 minutes).

Blend for Creaminess: Once the potatoes are soft, use an immersion blender to purée the mixture until smooth. If you like a chunkier texture, you can blend only part of the mixture.

Add the Dairy: Stir in the plant-based milk and plant-based heavy cream. Bring the soup back to a gentle simmer before adding the shredded vegan cheddar cheese. Mix until the cheese is completely melted and well incorporated.

Season and Personalize: Season with salt and pepper to taste. At this stage, feel free to get creative! Add-ins like crispy vegan bacon bits, a dash of smoked paprika, or even some roasted corn can bring new dimensions to your soup.