Melt 2 tablespoons of butter in a large pot over medium heat. Add 1 cup of chopped onions and 4 cloves of minced garlic, sautéing for about 5 minutes until the onions are translucent and fragrant.

Add 4 cups of diced potatoes to the pot and stir to combine. Pour in 4 cups of vegetable broth and bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for 15-20 minutes until the potatoes are tender.

Use a potato masher to gently mash about one-third of the potato mixture for a creamy texture.

Turn heat to low and stir in 1 cup of heavy cream and 2 cups of freshly grated sharp cheddar cheese until melted.

Season with salt, pepper, 1 teaspoon of dried thyme and rosemary. Garnish with optional toppings before serving.