1. In a large pot over medium heat, cook the chopped bacon until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
2. Add the diced onion to the pot with the bacon fat and sauté until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes until it’s lightly golden; this will thicken your soup beautifully without any lumps.
4. Gradually whisk in the chicken broth, ensuring the mixture is smooth. Bring the soup to a gentle boil, then reduce heat and add the diced potatoes. Simmer uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. Using a potato masher or immersion blender, mash some of the potatoes in the pot to create a creamy base, but leave some chunks for texture. This step reminds me of Mama Lou’s hands, steady and patient, mashing just enough to get the perfect consistency.
6. Stir in the butter, heavy cream, cheddar cheese, and sour cream until the cheese has melted and the soup is smooth. Season with salt, pepper, and smoked paprika (if using) to taste.
7. Return the crispy bacon to the pot, saving a little for garnish. Heat through for another 2-3 minutes, but avoid boiling to keep the cream from curdling.
8. Ladle the soup into bowls and top with green onions, extra cheddar, and the reserved bacon. Serve warm and savor every bite.

One of my favorite memories is sharing this soup with Ouma on a rainy afternoon, wrapped in cozy blankets while the soup warmed our spirits. The slow simmering and careful mashing are moments of mindfulness I cherish every time I make this recipe.