Peel and cube the potatoes, shred the cheese, and finely chop the onion and chives. Measure out the herbs and dairy so everything is ready to go.

In the large pot over medium heat, melt the butter. Add the diced onion and cook for 5-7 minutes until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.

Sprinkle the flour over the softened onions and garlic and cook for 1-2 minutes, stirring constantly to remove the raw flour taste. Gradually whisk in the broth to avoid lumps.

Add the diced potatoes, dried thyme, and dried parsley. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the potatoes are tender when pierced with a fork.

Using a potato masher or immersion blender, mash about one-third of the potatoes in the pot to create body while leaving some chunks for texture. Stir in the milk and heat through – do not boil.

Remove the pot from heat and stir in the shredded sharp cheddar a handful at a time until melted and smooth. Taste and adjust salt and pepper as needed.

Ladle the soup into bowls and top with chopped fresh chives and an extra sprinkle of cheddar if desired. Serve hot with crusty bread or a simple green salad.