Heat the olive oil in a large pot over medium heat.

Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Add the minced garlic and sauté for another minute until fragrant.

Add the diced potatoes along with your broth, bring to a gentle boil, then reduce heat and let it simmer for about 15-20 minutes or until the potatoes are tender.

Mash about half of the potatoes for a rustic texture or blend until smooth, according to your preference.

Stir in the heavy cream, cheddar cheese, thyme, and rosemary until the cheese is melted and well combined.

Taste and adjust seasoning with salt and pepper as necessary.

Garnish with freshly chopped parsley or chives before serving.