Melt 2 tablespoons of butter in a large pot over medium heat. Sauté 1 medium diced onion for about 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for an additional minute.

Add 4 large peeled and diced potatoes and pour in 4 cups of chicken or vegetable broth. Bring to a boil over high heat, then reduce to low and simmer for 15–20 minutes or until fork-tender.

Partially mash the potatoes in the pot or use an immersion blender for a smoother consistency, ensuring some chunks remain.

Lower the heat and stir in 1 cup of heavy cream and 1 cup of shredded sharp cheddar cheese until melted. Season with 1 teaspoon of dried thyme, salt, and pepper to taste.

Ladle the soup into bowls and garnish with fresh herbs or extra cheese. Serve hot, ideally with bread or salad.