Preheat your oven to 400°F (200°C). Scrub each potato clean, pierce with a fork, and drizzle with olive oil, salt, and pepper. Bake for 60–75 minutes until soft.

While cooling, heat olive oil in a large pot over medium heat. Sauté chopped onion for 5–7 minutes, then add minced garlic and cook for 1 more minute.

Pour in chicken broth, stir well, and simmer for 5 minutes to meld flavors.

Cut baked potatoes in half, scoop flesh into the pot discarding the skins, and stir to combine, mashing slightly for a thicker consistency.

For a smoother soup, use an immersion blender or countertop blender to blend until desired texture is reached.

Add cubes of cream cheese, stirring until melted, then mix in heavy cream until fully combined.

Season with salt, pepper, and smoked paprika. Let simmer on low for 5–10 minutes.

Serve in warm bowls with toppings like cheddar cheese, crumbled bacon, sour cream, and chopped herbs.