1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute, until fragrant and delightful.

2. Add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

3. For a chunkier texture, use a potato masher to gently mash some of the potatoes, leaving others intact. For a smoother consistency, use an immersion blender to blend the soup to your desired thickness.

4. Stir in the heavy cream, shredded cheddar cheese, and dried thyme. Cook over low heat, stirring constantly, until the cheese has melted and the soup is creamy and well-combined. Season with salt and pepper to taste.

5. Ladle the Cheddar Garlic Herb Potato Soup into bowls and top with chopped parsley or chives, and a sprinkle of extra shredded cheese. Serve warm with crusty bread or a fresh salad for a comforting and satisfying meal.