Sauté Aromatics – In a large pot, melt butter over medium heat. Add diced onions and sauté until translucent (3-4 mins). Stir in minced garlic and cook for 30 seconds until fragrant.
Cook Potatoes – Add cubed potatoes, broth, salt, pepper, thyme, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Blend Soup – Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
Add Cream & Cheese – Stir in heavy cream and shredded cheddar cheese until fully melted and creamy.
Adjust Seasoning – Taste and add more salt or pepper if needed.
Serve – Ladle into bowls and garnish with fresh chives, extra cheese, and a sprinkle of black pepper.
