Melt a mix of 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat for about 2 minutes. Add 1 diced onion, 2 chopped carrots, and 2 diced stalks of celery. Sauté for 7-8 minutes until softened.

Stir in 3 minced garlic cloves and herbs like 1 teaspoon of dried thyme and 1 teaspoon of rosemary. Cook for 1-2 minutes until garlic is golden.

Add 1 pound of cubed chicken breast to the pot. Increase heat to medium-high and sauté for 5-7 minutes until browned.

Sprinkle 2 tablespoons of plain flour over the mixture. Stir well and cook for another 1-2 minutes until the flour is light golden.

Gradually pour in 6 cups of chicken stock, stirring constantly. Bring to a boil over high heat.

Once boiling, add 4 diced Yukon Gold potatoes. Stir to combine, cover, and reduce heat to low. Simmer for 20-25 minutes until potatoes are tender.

Stir in 1 cup of low-fat cheddar cheese until melted and smooth. Cook for an additional 2 minutes.

Season with salt and pepper to taste. Garnish with fresh parsley before serving.