Step 1: Prepare the Ingredients

Bake your potatoes at 400°F (200°C) for about an hour until fork-tender. Once cooled, peel and dice them. Cook the bacon in a large pot or Dutch oven until crispy, then remove and set aside on a paper towel-lined plate. Reserve some of the bacon grease for added flavor.

Step 2: Sauté the Aromatics

In the same pot with a little bacon grease, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds.

Step 3: Create the Soup Base

Sprinkle the flour over the onions and garlic, stirring continuously for about a minute to create a roux. Gradually whisk in the chicken broth to avoid lumps, then add the milk and heavy cream. Stir well and bring to a gentle simmer.

Step 4: Add the Potatoes

Add the diced potatoes to the soup and gently mash some of them with a potato masher to create a thick consistency while leaving some chunks for texture. Stir in the salt, black pepper, and smoked paprika.

Step 5: Stir in the Good Stuff

Reduce the heat to low and stir in the shredded cheddar cheese, sour cream, and half of the crumbled bacon. Let the soup simmer for 10 more minutes, stirring occasionally, until everything is fully incorporated and heated through.

Step 6: Serve and Enjoy

Ladle the soup into bowls and top with the remaining crispy bacon, extra shredded cheese, sliced green onions, and an extra dollop of sour cream if desired. Serve with crusty bread or a side of crackers for an extra comforting meal.