1. Prep the Potatoes
I start by scrubbing the potatoes clean, then prick them with a fork and bake at 400°F for 45–60 minutes until tender. (Pro tip: Rubbing the skins with olive oil and salt makes them extra flavorful!) Once cooled, I scoop out the flesh and set it aside. Don’t toss the skins they make a crispy garnish when baked a bit longer!

2. Cook the Bacon
While the potatoes bake, I chop the bacon into small pieces and cook them in the Dutch oven over medium heat until crispy. Using a slotted spoon, I transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot. That golden fat is liquid gold for sautéing the onions!

3. Sauté the Aromatics
Next, I add the diced onion to the bacon fat, stirring occasionally until it turns translucent about 5 minutes. Then, I toss in the minced garlic, letting it sizzle just until fragrant (30 seconds max!). Burnt garlic can turn bitter, so I keep a close eye here.

4. Simmer the Soup
Now, the potato flesh goes into the pot along with the broth. I bring everything to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes. This softens the potatoes further and lets the flavors mingle.

5. Blend Until Smooth
Once the potatoes are fall-apart tender, I use my immersion blender to puree the soup until silky. If you prefer a chunkier texture, blend just half the soup.

6. Add Cream and Cheese
I stir in the heavy cream and shredded cheddar, letting the cheese melt slowly over low heat. High heat can make the cheese grainy, so patience is key! Finally, I fold in the sour cream for a subtle tang.

7. Season and Serve
A pinch of salt, black pepper, and paprika ties everything together. I ladle the soup into bowls and top it with bacon, green onions, and any other favorites.