Prep the Potatoes: Begin by peeling and dicing the russet potatoes into small cubes for even cooking.

Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until soft and translucent, about 3-4 minutes.

Add the Potatoes: Stir in the diced potatoes, mixing well with the sautéed onions and garlic.

Pour in the Broth: Add the chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer.

Let it Simmer: Allow the potatoes to simmer for about 20-25 minutes or until tender. Stir occasionally to prevent sticking.

Blend it Up: Once cooked, use an immersion blender to puree the soup to your desired consistency. If you like it chunkier, blend only half.

Creamy Goodness: Stir in the heavy cream, salt, black pepper, and paprika. Mix well and simmer for an additional 5 minutes.

Cheesy Heaven: Gradually add the shredded cheddar cheese, stirring until melted and the soup becomes creamy.

Bacon Time: Mix in the cooked bacon bits and half of the chopped green onions, saving the rest for garnishing.

Serve Hot: Ladle the hot soup into bowls, topping with remaining green onions, extra cheese, and a dollop of sour cream if desired.