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In a large pot or Dutch oven over medium heat, add the olive oil and butter. Once the oil is shimmering and the butter is melted, add the chopped onion and cook for about 3 to 4 minutes, until softened.
Add the cubed potato and cook another 3 minutes, stirring occasionally.
Add the garlic, mustard powder, salt, and pepper. Cook for 1 minute, stirring to combine.
Pour in chicken stock and water. Bring to a gentle boil, then reduce heat and partially cover. Simmer 10 minutes, until potatoes are soft.
Carefully use an immersion blender to blend the soup until creamy.
Return the soup to a gentle simmer. Add orzo and cook 5 minutes, stirring often.
Add the broccoli and the heavy cream. Continue cooking for another 4 to 5 minutes, or until the orzo is tender and the broccoli is bright green.
Turn off the heat and stir in the shredded sharp cheddar cheese until melted and fully incorporated. Serve warm.