Peel and dice the potatoes.

Chop the onion and mince the garlic.

Place the potatoes, onion, and garlic in the crockpot.

Pour in the broth and stir to combine.

Season with salt, pepper, and thyme.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Once the potatoes are tender, use a potato masher to mash some of the potatoes for a creamier texture.

Stir in the heavy cream and cheese (if using).

Taste and adjust seasoning as needed.

Serve hot, garnished with fresh parsley.