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

Add 4 cups of diced potatoes and stir to coat them in butter. Pour in 4 cups of broth, bring to boil, then simmer for 15-20 minutes until potatoes are fork-tender.

Use an immersion blender to blend the soup partially, leaving some chunks, or mash some of the potatoes in the pot.

Return to low heat and stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese until melted and creamy. Season with 1 teaspoon of dried thyme, salt, and pepper to taste.

Ladle the soup into bowls, garnish as desired, and serve with crusty bread.