Step 1: Cook the Potatoes

In a large pot, add the diced potatoes and cover them with water. Bring the water to a boil, then reduce to a simmer and cook the potatoes for 10-12 minutes, or until they’re fork-tender. Drain and set the potatoes aside.

Step 2: Sauté the Onion and Garlic

In the same pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

Step 3: Add the Broth and Cream

Pour in the chicken broth, heavy cream, and milk, stirring to combine. Add the salt, pepper, and smoked paprika, and bring the mixture to a gentle simmer. Let it cook for 5 minutes.

Step 4: Mash the Potatoes

Add the cooked potatoes back into the pot. Using a potato masher or the back of a spoon, mash some of the potatoes in the soup to thicken the texture while leaving some chunks for a hearty feel. Stir everything together.

Step 5: Add the Cheese and Sour Cream

Stir in the shredded cheddar cheese and sour cream, allowing the cheese to melt into the soup and create a creamy base.

Step 6: Add the Toppings

Top the soup with crumbled bacon and fresh chopped green onions. You can also sprinkle some extra shredded cheddar cheese on top if you like!

Step 7: Serve and Enjoy

Ladle the soup into bowls, serve it hot, and enjoy this comforting and satisfying dish!