Place the diced potatoes, chopped onion, and minced garlic into the crock pot.

Pour the vegetable broth over the vegetables and add the dried thyme and parsley.

Cover and cook on low for 6-8 hours or on high for 4 hours until the potatoes are tender.

Once cooked, use a potato masher to mash the soup to your desired consistency.

Stir in the heavy cream and season with salt and pepper to taste.

If desired, stir in shredded cheddar cheese until melted.

Serve hot, garnished with sliced green onions.