Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for about 5–7 minutes until translucent. Stir in 2 minced garlic cloves for an additional minute.

Add 4 diced russet potatoes and 4 cups of chicken or vegetable broth. Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and season with salt and pepper. Bring to a boil, then reduce to simmer for 15–20 minutes until potatoes are fork-tender.

Blend the soup with an immersion blender to your desired texture, or transfer in batches to a stand blender for a silky finish.

Stir in 1 cup of heavy cream, 1 cup of shredded sharp cheddar, and ½ cup of sour cream. Heat over low for about 5 minutes until cheese melts.

Ladle into bowls and top with crumbled bacon, extra cheese, and chopped green onions.