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

Incorporate 4 cups of diced potatoes into the pot, stir well. Pour in 4 cups of chicken or vegetable broth, raise to high heat and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, until potatoes are fork-tender.

Remove the pot from heat. Use a potato masher or immersion blender to mash or blend the soup to your desired consistency.

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

Ladle the soup into warm bowls and garnish with fresh herbs, additional cheese, or bacon bits if desired. Serve with crusty bread.