Making Baked Potato Soup is a straightforward process if you follow these easy steps:

1. Prepare the Potatoes: Wash and peel the russet potatoes. Cut them into small, bite-sized cubes for quicker cooking.
2. Sauté Onion and Garlic: In a large pot, melt the butter over medium heat. Add the diced onion and garlic; sauté until softened, about 5 minutes.
3. Add Flour: Sprinkle the flour over the onions and garlic, stirring well to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.
4. Add Broth: Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a boil.
5. Cook Potatoes: Add the cubed potatoes to the pot. Reduce the heat to a simmer and cook until the potatoes are tender, about 20-25 minutes.
6. Blend: For a creamy texture, use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches. Return the soup to the pot.
7. Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat until the cheese has melted. Adjust seasoning as needed.
8. Serve: Ladle the soup into bowls. Top with crumbled bacon, chopped green onions, and a dollop of sour cream if desired.

These simple steps will guide you to create a delicious pot of Baked Potato Soup that will warm your heart!