1. In a large pot, cook the chopped bacon over medium heat until it’s crispy and golden. Use a slotted spoon to remove the bacon, setting it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot for extra flavor.
2. Add the finely chopped onion to the pot with the bacon fat and sauté over medium heat until translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced potatoes to the pot, then pour in the chicken broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.
4. Using a potato masher, gently mash some of the potatoes in the pot to create a creamy, thickened soup base. Leave some chunks for texture—this is one of my favorite parts because it keeps the soup hearty and homey.
5. Stir in the heavy cream, unsalted butter, shredded cheddar cheese, and sour cream. Mix gently until the cheese melts and the soup is smooth and velvety. If you’re using smoked paprika, add it now for that subtle smoky warmth.
6. Season with salt and freshly ground black pepper to taste. Remember, the bacon adds saltiness, so go easy at first and adjust as needed.
7. Ladle the soup into bowls and garnish with crispy bacon pieces, extra shredded cheddar, and sliced green onions. Serve immediately while warm and inviting.

When I prepare this soup, I like to slow down and savor the process, just like Mama Lou taught me. There’s a rhythm in the kitchen—chopping, stirring, tasting—that brings me back to those afternoons with Ouma, where food was more than nourishment; it was storytelling. Don’t rush the simmering; it’s where the magic happens.