1. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy (about 6–8 minutes). Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons of bacon grease in the pot.

2. In the reserved grease, sauté the diced onion for 4–5 minutes until soft. Add garlic and cook for 30 seconds until fragrant.

3. Sprinkle flour over the onions and garlic. Whisk constantly for about 2 minutes to form a roux.

4. Slowly whisk in the chicken broth, followed by milk and heavy cream. Stir until smooth.

5. Add diced potatoes, salt, pepper, and smoked paprika. Simmer gently for 15–20 minutes until potatoes are fork-tender.

6. For a creamier soup, partially blend with an immersion blender or blend a portion and return it to the pot.

7. Reduce heat. Stir in shredded cheddar cheese until melted. Then add sour cream and stir until fully combined.

8. Serve hot, topped with crumbled bacon, extra cheese, chives, and your favorite toppings.