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

Add the peeled and diced potatoes and chicken or vegetable broth to the pot. Increase heat to boil, then reduce and simmer for 15-20 minutes until potatoes are fork-tender.

Use a potato masher or immersion blender to achieve desired consistency—mash partially for chunkiness or blend fully for creaminess.

Pour in heavy cream and add shredded cheddar cheese, stirring until melted. Season with thyme, salt, and pepper to taste.

Ladle soup into bowls, garnish with fresh herbs or additional cheese if desired, and serve with crusty or garlic bread.