In a large pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until melted and bubbly.

Add the diced onions, carrots, and celery to the pot, stirring frequently for 7-8 minutes until softened.

Add 3-4 minced garlic cloves, along with a teaspoon each of rosemary and thyme. Sauté for an additional 1-2 minutes until fragrant.

Add 1 pound of diced chicken breast to the pot and cook for 5-6 minutes until golden brown on all sides.

Sprinkle 2 tablespoons of flour over the chicken and vegetables, stirring vigorously to coat. This will help thicken the soup.

Slowly pour in 4 cups of chicken stock while continuously stirring. Add 3 medium diced Yukon Gold potatoes and bring to a gentle boil.

Once boiling, reduce heat to low and cover. Let simmer for 20-25 minutes until the potatoes are fork-tender.

After the potatoes are tender, stir in 1 cup of shredded low-fat cheddar cheese until melted and creamy.

Adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional parsley if desired.