Add the butter to a pot over medium heat. Once it's melted, add the onion and celery and sauté for about 4 to 5 minutes. You'll want to cook them until they're tender and fragrant, filling your kitchen with a lovely aroma.
Stir in the garlic and flour. Cook for about 2 minutes, stirring constantly. This step is crucial as it cooks out the raw flour taste, giving your soup a smooth texture.
Slowly whisk in the chicken broth until all the flour has dissolved and there are no lumps. The broth adds depth of flavor, so make sure to incorporate it well.
Next, stir in the heavy cream, Worcestershire sauce, and potatoes. Crank the heat up high and bring the soup to a boil. Once boiling, reduce the heat to medium-low to let it simmer. Cover the pot with the lid slightly ajar.
Let the soup simmer for about 15 to 20 minutes or until the potatoes are tender. Be sure to stir a few times to prevent anything from sticking to the bottom of the pot.
Once the potatoes are tender, turn off the stove and stir in the cheddar cheese gradually. Let the cheese melt and blend into the soup, creating that signature cheesy flavor.
Season generously with salt and pepper to taste. This is your chance to adjust the flavors to your liking!
Serve the soup hot, topped with extra cheddar cheese and chopped chives, if desired. Enjoy every creamy, cheesy spoonful!
