Sauté Aromatics:

• Melt butter in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.

Cook Potatoes:

• Add diced potatoes to the pot and pour in the broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Blend the Soup:

• Use a hand blender to puree the soup until smooth and creamy. Alternatively, blend the soup in batches using a standard blender.

Add Cream and Herbs:

• Stir in the heavy cream, dried thyme, and dried basil. Season with salt and pepper to taste. Bring to a gentle simmer, then remove from heat.

Incorporate Cheese:

• Stir in shredded cheddar cheese until it melts completely, creating a smooth and creamy consistency.

Serve and Garnish:

• Ladle the soup into bowls and garnish with chopped green onions and crumbled bacon if desired. Serve hot.