In a large pot, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium heat. Add the finely chopped onion, diced carrots, and chopped celery. Sauté for 7-8 minutes until soft.

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

Add 1 pound of bite-sized, skinless chicken breast pieces to the pot, stirring well. Cook for about 5-7 minutes until browned.

Sprinkle 2 tablespoons of plain flour over the chicken and sautéed vegetables, stirring thoroughly for about 1 minute.

Gradually pour in 2 cups of milk while stirring. Then add 4 cups of chicken stock.

Fold in 2 large diced potatoes, bring to a boil, reduce heat, and let simmer for 20-25 minutes.

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

Garnish with freshly chopped parsley and serve hot.