Melt butter in a large pot over medium heat and sauté the onion until it becomes translucent.

Add the minced garlic and cook for about one minute until fragrant.

Stir in the diced potatoes and pour in the broth. Bring to a gentle boil, then reduce heat and simmer until the potatoes are tender.

Lightly mash some of the potatoes to thicken the soup, keeping small chunks for texture.

Stir in milk and shredded cheddar cheese until melted and creamy.

Season with thyme, rosemary, parsley, salt, and pepper.