Creating this Loaded Baked Potato Soup is straightforward. Just follow these easy steps:

1. Prepare the Potatoes: Start by scrubbing the russet potatoes under cold water. Dice them into small, even pieces for quick cooking.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Potatoes and Broth: Add the diced potatoes to the pot, and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.
4. Blend: For a creamy consistency, use an immersion blender to partially blend the soup, leaving some chunks of potatoes for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, blend until smooth, and return it to the pot.
5. Incorporate Cream: Stir in the heavy cream or half-and-half along with the shredded cheddar cheese. Allow the cheese to melt completely while stirring.
6. Season: Taste the soup and add salt and pepper as needed. For added flavor, you can also toss in a pinch of paprika or cayenne for some heat.
7. Serve Toppings: Turn off the heat and stir in the sour cream until well blended. To serve, ladle the soup into bowls and top with crumbled bacon, chopped green onions, and additional shredded cheese if desired.

This step-by-step guide will help you master the art of making this incredible Loaded Baked Potato Soup.