In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and sauté for about 5-7 minutes until the onion is soft and translucent.

Stir in 3 minced garlic cloves along with 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a pinch of red pepper flakes. Cook for 1 minute.

Add 4 cups of cubed Yukon Gold potatoes to the pot and mix well. Pour in 4 cups of chicken broth and bring to a rolling boil.

Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for 15-20 minutes until the potatoes are fork-tender.

Carefully blend the soup using an immersion blender until smooth. If using a standard blender, let it cool slightly before blending.

Stir in 1 cup of heavy cream and 2 cups of sharp cheddar cheese, warming over low heat until the cheese melts.

Fold in chopped chives and parsley. Season with salt and pepper to taste.

Ladle the warm soup into bowls and garnish with extra cheddar cheese, chives, or crumbled bacon.