1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Transfer it to a paper towel lined plate, then crumble once cooled. Leave about 1 tablespoon of the drippings in the pot.

2. Add the butter to the pot, then stir in the chopped onion. Cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds.

3. Sprinkle in the flour and stir well until the onion mixture is fully coated. Cook for 1 minute.

4. Slowly whisk in the chicken broth and milk until smooth.

5. Add the diced potatoes, salt, black pepper, and smoked paprika. Bring the soup to a gentle simmer.

6. Reduce the heat and cook for 15 to 20 minutes, until the potatoes are very tender.

7. Use a potato masher to lightly mash some of the potatoes in the pot to thicken the soup while still leaving chunks.

8. Lower the heat and stir in the shredded cheddar cheese until melted.

9. Stir in the sour cream until the soup is creamy and smooth.

10. Ladle into bowls and top with crumbled bacon and sliced green onions before serving.