In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic and sauté until they are translucent.

Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.

Once the potatoes are cooked, use an immersion blender to puree the soup until smooth.

Stir in the heavy cream and shredded cheddar cheese until melted and combined.

Serve warm, garnished with additional cheddar and herbs if desired.