In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and softened.

Stir in the diced potatoes and pour in the broth. Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, around 15-20 minutes.

Once the potatoes are cooked, use a potato masher to mash a portion of the potatoes directly in the pot for a creamy texture.

Stir in the heavy cream, shredded cheddar cheese, dried thyme, and rosemary. Season with salt and pepper, then let it simmer for another 5-10 minutes until everything is heated through.

Ladle the soup into bowls and garnish with fresh chopped chives for a pop of color and flavor.