Peel and cube your russet potatoes. The cubes should be about one-inch in size. They will cook evenly, ensuring creamy results. This step is key because the potato size impacts how quickly they cook down into the soup.

In a large pot, melt the unsalted butter over medium heat. Once melted, add the finely diced onion. Allow it to soften for about three minutes. The kitchen will begin to smell heavenly! Next, add the minced garlic. Cook for just a minute, releasing its fragrance.

Sprinkle in the flour while stirring. This combination creates a roux, which will help thicken your soup. Cook this for around two minutes. Remember, we want the flour to lose its raw taste without browning.

Pour in the reduced-sodium chicken broth gradually, stirring constantly to prevent lumps. Once combined, add in your cubed potatoes. Bring this to a gentle boil.

Reduce the heat to low. Let the soup simmer uncovered for about 20-25 minutes until the potatoes are tender. You can check tenderness by poking them with a fork. They should break apart easily.

Once the potatoes are soft, it’s time to blend! You can use an immersion blender for convenience. However, a traditional blender works just as well. Blend for about 30 seconds until the soup is smooth, but reserve some potato chunks if you prefer texture.

Return the blended soup to the pot if using a traditional blender. Stir in the softened cream cheese and heavy cream. Allow it to heat through on low until the cream cheese is melted. Now season with sea salt, black pepper, and smoked paprika. Stir in the chives and bacon crumbles.

Ladle your creamy potato soup into bowls. Top with shredded cheddar cheese and a dollop of sour cream. Trust me; the toppings are the cherry on top!