In a large pot set over medium heat, melt the butter until it shimmers. Add the diced onion and sauté for about 5 minutes until translucent.

Stir in minced garlic and cook for an additional minute until golden.

Add diced potatoes and broth, bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until fork-tender.

Mash the potatoes for a chunky texture or use a blender for a smoother finish.

Stir in heavy cream, shredded cheddar, thyme, salt, and pepper until the cheese melts and the soup is creamy.

Ladle soup into bowls and garnish before serving. Enjoy warm with crusty bread.