In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.

Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.

Use a blender to puree the soup until smooth, then return to the pot.

Stir in heavy cream and spices, heating through without boiling.

Ladle soup into bowls and garnish with green onions and cheddar cheese.