Cook the Bacon: In a large pot, cook chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.

Sauté the Aromatics: Add diced onion to the pot and cook until softened, about 3 minutes. Stir in minced garlic and cook for another 30 seconds.

Make the Roux: Add butter to the pot and let it melt. Stir in flour and cook for 1 minute, stirring constantly.

Cook the Potatoes: Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add diced potatoes, salt, black pepper, and smoked paprika. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, or until the potatoes are tender.

Finish the Soup: Stir in heavy cream and milk, then use a potato masher or immersion blender to blend the soup to your desired consistency. For a chunkier soup, mash lightly; for a smoother texture, blend completely.

Add Cheese and Bacon: Stir in shredded cheddar cheese and half of the cooked bacon. Let the cheese melt into the soup.

Serve: Ladle into bowls and top with green onions, extra cheese, bacon, and a dollop of sour cream. Serve warm and enjoy!