In a large pot or Dutch oven, melt the butter over medium heat.

Add the diced onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which will help thicken the soup. The mixture should form a paste and start to smell slightly nutty.

Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer.

Add the cubed potatoes to the pot. Bring the soup back to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes. You should be able to easily pierce the potatoes with a fork.

If you prefer a smoother soup, you can use an immersion blender to partially blend the soup. I like to leave some chunks of potato for texture, but it's totally up to you! If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches, but be sure to vent the lid to prevent pressure buildup.

Remove the pot from the heat. Stir in the heavy cream, cheddar cheese, chives, thyme, and parsley. Stir until the cheese is melted and the soup is smooth and creamy. Be patient; it might take a few minutes for the cheese to fully melt. The soup should be thick and velvety.

Season with salt and pepper to taste. Don't be afraid to taste and adjust the seasoning as needed. A little extra salt can really bring out the flavors.

Ladle the soup into bowls and garnish with your favorite toppings, such as cooked bacon crumbles, sour cream, extra shredded cheese, or green onions. Serve immediately and enjoy every delicious bite!