Creating Loaded Baked Potato Soup is simple and rewarding. Follow these steps for a delicious outcome:

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and rub them with olive oil. Bake for about 45-60 minutes, or until tender. Allow them to cool, then peel and dice.

2. Sauté the Onion and Garlic: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional minute, until fragrant.

3. Add Broth: Pour in the chicken or vegetable broth and bring the mixture to a boil.

4. Incorporate Potatoes: Once boiling, add the diced potatoes to the pot. Use a potato masher to mash some of the potatoes, leaving some chunks for texture.

5. Stir in Cream: Reduce the heat to low and stir in the heavy cream. Mix until well combined, and let the soup simmer for about 10 minutes.

6. Add Cheese and Seasoning: Stir in the shredded cheddar cheese, crumbled bacon, salt, black pepper, and paprika. Allow the cheese to melt completely.

7. Adjust Consistency: If the soup is too thick, you can add a little more broth or cream to reach your desired consistency.

8. Taste and Adjust: Taste the soup and adjust the seasoning as necessary.

9. Serve Hot: Ladle the soup into bowls, topping each serving with extra cheese, crumbled bacon, green onions, and a dollop of sour cream.

10. Enjoy: Serve hot and enjoy the amazing flavors of your Loaded Baked Potato Soup!