Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté for about 5 to 7 minutes until soft and translucent.

Stir in 2 minced garlic cloves and cook for 1 minute.

Add 4 diced russet potatoes and 4 cups of broth. Include 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, salt, and pepper to taste. Increase heat to high and bring to a boil, then reduce and let it simmer for 15 to 20 minutes.

Use an immersion blender to puree the soup to your desired consistency.

Lower the heat and stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and ½ cup of sour cream. Stir until melted and creamy.

Serve in bowls and top with crumbled bacon and green onions.