In a large pot, melt the butter over medium heat. Add the diced onions and sauté until they are translucent and fragrant, about 5 minutes.

Sprinkle the flour over the cooked onions and butter. Whisk constantly for 1 to 2 minutes to cook out the raw flour taste.

Slowly pour in the chicken broth while whisking to avoid lumps. Add the cubed potatoes, garlic powder, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15 to 20 minutes until the potatoes are fork tender.

Once the potatoes are soft, stir in the milk or cream. Lightly crush some of the potatoes directly in the pot with a potato masher to create a creamy texture.

Stir in the shredded cheddar cheese until completely melted. Taste and adjust your seasonings. Serve hot in big bowls with a sprinkle of fresh herbs on top.