Loaded Potato Soup
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Use an immersion blender to blend the soup to your desired consistency. For a chunkier soup, blend only a portion of the potatoes.
Stir in the heavy cream, shredded cheddar cheese, sour cream, salt, black pepper, and smoked paprika. Cook until the cheese is melted and the soup is heated through.
Serve the soup hot, garnished with the crispy bacon, chopped green onions, and additional shredded cheese if desired.
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