Heat 2 tablespoons of olive oil over medium heat in a large pot. Add 1 chopped yellow onion and sauté for 5-7 minutes until it becomes soft and translucent.

Stir in 4 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and ¼ teaspoon of red pepper flakes. Cook for an additional minute.

Add 4 to 5 cubed Yukon Gold potatoes and 4 cups of chicken broth to the pot. Bring to a boil, then reduce heat to low and cover. Let simmer for 15-20 minutes.

Blend the soup using an immersion blender or a countertop blender until completely smooth and creamy.

Return the blended soup to the pot, stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese until melted, avoiding boiling.

Fold in ¼ cup of chopped chives and ¼ cup of chopped parsley, then season with salt and black pepper to taste.

Ladle the soup into bowls, garnishing with additional cheddar cheese, chives, parsley, or sour cream as desired. Serve with croutons or bread.