In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and sauté for about 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for another minute.

Add 4 peeled and diced potatoes, tossing to coat with the butter mixture. Pour in 4 cups of chicken or vegetable broth. Bring to a boil, then lower heat to simmer for 15-20 minutes until fork-tender.

Use a potato masher for a chunkier texture or blend with an immersion blender for a smoother consistency.

Stir in 1 cup of heavy cream and 1 cup of shredded sharp cheddar cheese, mixing until cheese melts. Season with 1 teaspoon of dried thyme, salt, and pepper.

Ladle into bowls and garnish with fresh herbs or extra cheese as desired. Serve with crusty bread or salad.