Ingredients:
6 slices bacon, diced
1 medium onion, diced
3 cloves garlic, minced
3 lbs russet potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 cup chopped green onions (for garnish)
Directions:
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Use an immersion blender to blend the soup to your desired consistency. For a chunkier soup, blend only a portion of the potatoes.
Stir in the heavy cream, shredded cheddar cheese, sour cream, salt, black pepper, and smoked paprika. Cook until the cheese is melted and the soup is heated through.
Serve the soup hot, garnished with the crispy bacon, chopped green onions, and additional shredded cheese if desired.