• Let’s break down the steps for making this delightful soup.

Step 1: Prepare Your Ingredients

• Gather all ingredients to start. This ensures you won’t scramble later, and you’ll maintain a smooth cooking flow.

Step 2: Sauté the Base

• In a large pot over medium heat, melt the butter. Add the diced onions and sauté until they become translucent. This should take about 4 minutes. Toss in the minced garlic and cook for another minute. The aroma at this stage is just the beginning.

Step 3: Create the Roux

• Sprinkle the flour over the onions and garlic. Stir continuously for about two minutes to cook off the raw flour taste. The mixture should look paste-like.

Step 4: Add Potatoes and Broth

• Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the cubed potatoes and bring to a simmer. The potatoes should be tender after about 15-20 minutes.

Step 5: Blend for Creaminess

• Once the potatoes are soft, use an immersion blender to achieve a creamy consistency. If you prefer chunks, blend only half of the soup.

Step 6: Incorporate the Spinach and Cream Cheese

• Lower the heat and add the cream cheese until it’s melted and fully incorporated. Stir in the chopped spinach, salt, pepper, chives, smoked paprika, and chicken bouillon powder. Allow everything to simmer for another 5 minutes.

Step 7: Serve and Enjoy

• Dish out the soup into bowls. Top with crispy bacon bits, shredded cheese, and a dollop of sour cream. Enjoy the aroma and flavor!