In a large pot, heat 2 tablespoons of olive oil or butter over medium heat until shimmering. Add 1 diced onion and sauté for about 5 minutes, stirring occasionally until it becomes translucent. Stir in 4 minced garlic cloves and cook for an additional 1–2 minutes until fragrant.

Sprinkle ¼ cup of flour over the onion-garlic mixture, stirring constantly for 1–2 minutes to form a roux.

Gradually pour in 4 cups of broth while stirring to prevent lumps. Add 4 cups of diced Yukon Gold potatoes, 1 teaspoon of thyme, 1 teaspoon of dill, ½ teaspoon of smoked paprika, and salt and pepper to taste. Bring to a rolling boil.

Reduce heat to low and let the soup simmer uncovered for 20–25 minutes until the potatoes are fork-tender.

If a creamier texture is desired, use an immersion blender to purée the soup directly in the pot.

Return the pot to medium heat and stir in 1 cup of milk and 1 cup of shredded cheddar cheese until melted.

Taste and adjust seasoning. Ladle the soup into bowls and garnish with fresh herbs or additional cheese as desired. Serve hot.