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In a medium pot, add cubed potatoes and broth. Bring to a boil and then reduce heat to low and simmer for about 15 minutes. Potatoes should be very soft.
While potatoes are cooking, heat a skillet over medium heat. Add butter. Once butter is melted, add chopped onion and saute for 5 minutes. Add garlic and saute for a couple minutes more.
In a liquid measuring cup or bowl, combine ½ cup milk with the flour (I used white whole wheat). Stir until combined. Pour milk/flour mixture into pan with sauteed onions and garlic. Bring to a low bowl, stirring constantly, until the mixture is thickened (it should be pretty thick!). Remove from heat.
Once potatoes are soft, mash with a potato masher or whisk until soup is more uniform in texture. Stir milk/flour mixture into potato pot and mix until smooth.
Add the rest of the milk, greek yogurt, cheddar and seasonings to taste.
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