Prepare ingredients by cubing the potatoes, dicing the onion, and mincing the garlic.

In a large pot over medium heat, add olive oil. Sauté the onion until translucent (about 5 minutes), then add the garlic and cook for another minute.

Add the cubed potatoes and vegetable broth; bring to a boil. Reduce heat and simmer for about 20 minutes or until the potatoes are tender.

Blend the mixture until smooth using an immersion blender or countertop blender, leaving some texture if desired.

Stir in heavy cream and shredded cheddar cheese until melted. Adjust seasoning with salt and pepper.

Finish with fresh thyme and parsley before serving hot.