In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Sauté diced onion, chopped carrots, and chopped celery for 7-8 minutes until softened.

Stir in 2 minced garlic cloves, 1 teaspoon of dried rosemary, and 1 teaspoon of dried thyme. Cook for another 1-2 minutes until the garlic is golden.

Add 1 pound of chicken breast pieces to the pot, sear for about 5-7 minutes until browned.

Sprinkle 1/4 cup of plain flour over the chicken and vegetables, stir to coat, and cook for 1-2 minutes.

Gradually pour in 4 cups of chicken stock while stirring, then add 2 cups of diced Yukon Gold potatoes.

Bring the mixture to a boil, reduce heat to low, cover, and let it simmer for 20-25 minutes until potatoes are fork-tender.

Turn off the heat and stir in 1 cup of low-fat cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper.

Remove from heat and let it cool slightly. Ladle soup into bowls and garnish with fresh parsley.