In a large pot, melt the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for 7-8 minutes until softened.

Stir in the minced garlic and cook for an additional 1-2 minutes.

Add the bite-sized chicken breast pieces to the pot and cook for about 5-7 minutes, stirring until browned.

Sprinkle the flour over the cooked chicken and mix well to coat, cooking for about 2 minutes.

Gradually pour in the chicken stock, stirring constantly to keep the mixture smooth, and bring to a gentle boil.

Add the diced Yukon Gold potatoes and stir well. Simmer for 20-25 minutes until the potatoes are tender.

If using, stir in the cheddar cheese until melted and creamy.

Add fresh parsley and season with salt and pepper to taste. Stir to combine.

Ladle the soup into bowls and garnish with extra parsley if desired. Serve hot.