In a large pot, heat olive oil or butter over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and sauté for 1–2 minutes until golden.

Sprinkle flour over the onion and garlic mixture, stirring constantly for 1–2 minutes to create a roux.

Gradually pour in broth while stirring continuously. Then add diced potatoes, thyme, dill, smoked paprika, salt, and pepper. Bring to a boil.

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

For a creamier consistency, blend the soup gently using an immersion blender. Leave some potato chunks for texture if desired.

Stir in milk and shredded cheddar cheese over low heat until cheese melts and soup is velvety.

Taste the soup and adjust seasonings. Serve in bowls and garnish with fresh herbs or cheese.