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1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
2. Add the diced potatoes, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
3. Once the potatoes are soft, use an immersion blender to puree the soup until smooth. You can also transfer it in batches to a blender if you don’t have an immersion blender.
4. After blending, return the soup to low heat and stir in the heavy cream and sour cream. Mix well to combine and heat through, but do not boil.
5. Gradually incorporate the shredded cheddar cheese, stirring until melted and the soup is creamy. Adjust seasoning with more salt and pepper if necessary.
6. Serve hot in bowls, garnished with extra cheddar cheese and chopped green onions or chives.
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