Trim the Brussels sprouts by cutting off the tough stem and removing any yellow or damaged outer leaves, then cut each one in half for faster cooking.

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.

Add the halved Brussels sprouts and diced potato to the pot. Sauté for 3-4 minutes, stirring occasionally. Stir in the thyme.

Pour in the vegetable stock, ensuring the vegetables are fully submerged.

Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the Brussels sprouts and potatoes are tender.

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.

Stir in the grated cheddar cheese, allowing it to melt completely. Taste and adjust the seasoning with salt and pepper as needed.

Ladle the soup into bowls and garnish with a sprinkle of extra cheese, if desired. You can also add a drizzle of olive oil or cream, or a few croutons.