Cut the top greens off the scallions. Diced the white parts of the scallion and set aside. Dice half the top greens and set the other longer stalks aside.

Heat the olive oil and butter in the soup pot. Once melted and slightly hot, add the long stems of the scallions. Cook until they are charred, about 5 minutes. Then remove from the pot for later.

In the same butter and oil, add the whites of the scallions, the onions, shallots, and leeks. Cook on low until they are softened and starting to caramelize. Add in the minced or grated garlic and cook until fragrant. Add in the salt, pepper and potatoes. Cook for another 5 minutes covered. Pour in the broth, cover and simmer for about 20-25 minutes, until potatoes are soft and can be pierced easily with a fork.

Remove about 1 cup of the potatoes from the soup and let them cool slightly. Blend the rest of the soup with an immersion blender or in a high powered blender. Add in the milk, half & half, cheese, and diced green tops of the scallions. Season with more salt and pepper as desired. Give the reserved potatoes a quick chop to get smaller pieces and add them back into the pot.

Serve with the charred scallion tops, cracked black pepper and enjoy!