Prepare ingredients by cubing the russet 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 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 potatoes are tender.

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

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

Finish with fresh thyme and parsley before serving hot.