In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add 1 chopped onion and sauté for about 5 minutes until the onions become translucent and fragrant.

Incorporate 4 minced garlic cloves into the pot, cooking for an additional 1–2 minutes.

Sprinkle 2 tablespoons of flour over the sautéed mixture, stirring constantly. Cook for about 1–2 minutes until the flour is lightly toasted.

Slowly pour in 4 cups of broth while stirring. Add 3 peeled and diced Yukon Gold potatoes, 1 teaspoon of thyme, 1 teaspoon of dill, and season with 1 teaspoon of salt, 0.5 teaspoon of smoked paprika, and pepper.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 20–25 minutes, or until the potatoes are fork-tender.

Blend part of the soup using an immersion blender until smooth, then return it to the pot.

Stir in 1 cup of milk and 1 cup of shredded cheddar cheese, simmer for an additional 5 minutes.

Taste the soup and adjust seasoning if needed; serve warm garnished with fresh herbs or additional cheese.