Begin by peeling and dicing your potatoes into even-sized cubes.

Dice the onion and mince the garlic.

In a large pot over medium heat, add a splash of oil.

Add the diced onion and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic and let it cook for an additional 1-2 minutes until fragrant.

Toss the diced potatoes into the pot, mixing to coat them in the flavorful onion and garlic base.

Pour the broth over the ingredients, ensuring the potatoes are fully submerged and bring it to a gentle boil.

Reduce the heat to low and let the soup simmer for about 20-25 minutes or until the potatoes are fork-tender.

Using an immersion blender, blend the soup directly in the pot until smooth or transfer it in batches to a countertop blender.

Return the blended soup to the pot, then add in the heavy cream and shredded cheddar cheese, stirring until the cheese is fully melted.

Season the soup with dried thyme, salt, and pepper to taste.

Serve warm, garnished with extra cheese, herbs, or croutons.