Melt 2 tablespoons of butter in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for about 5 minutes, or until it becomes translucent and fragrant. Stir in 3 minced garlic cloves and cook for an additional minute.

Stir in 4 cups of diced potatoes and 4 cups of broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.

Blend the soup until smooth or mash for a chunkier texture. Return the pot to low heat.

Stir in 1 cup of heavy cream and 2 cups of shredded cheddar cheese until melted. Season with dried thyme, salt, and pepper.

Ladle the soup into bowls, garnish with herbs or cheese, and serve with bread or salad.