Peel and dice 4 medium russet potatoes into small cubes. Finely chop 1 yellow onion and mince 3 cloves of garlic.

Melt 2 tablespoons of butter over medium heat. Add chopped onion and minced garlic, sauté for about 3-4 minutes until onions are translucent.

Add diced potatoes and 4 cups of chicken broth to the pot. Bring to a boil, then reduce to a simmer and cook uncovered for 15-20 minutes.

Use an immersion blender to blend the soup until smooth or leave it chunky if preferred.

Stir in 2 cups of freshly grated sharp cheddar cheese until melted. Gradually pour in 1 cup of heavy cream while stirring.

Adjust seasoning with salt and pepper, then sprinkle in fresh thyme and parsley. Serve hot.