In a large stockpot or Dutch oven, cook the chopped bacon over medium heat until crisp. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave a small amount of bacon fat in the pot for cooking the vegetables—it adds incredible flavor.

Add the butter to the pot (if needed) and sauté the onion, garlic, and celery until soft and fragrant, about 5–6 minutes. This layer of flavor forms the aromatic base of the soup.

Sprinkle the flour over the vegetables and stir well. This step helps thicken the soup, giving it that creamy, luscious texture. Cook for 1–2 minutes to eliminate the raw flour taste.

Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to a simmer. Let the potatoes cook until tender, about 20 minutes.

Once the potatoes are soft, stir in the milk and heavy cream. Simmer gently for 5–10 minutes. Taste and season with salt, pepper, and smoked paprika if using.

For a smoother texture, use an immersion blender to partially blend the soup. Leave some chunks for bite-sized potato goodness—it’s all about personal preference!

Stir in shredded cheddar cheese until melted and smooth. Then, fold in half of the cooked bacon, reserving the rest for garnish.

Ladle the soup into bowls, sprinkle with remaining bacon, chopped chives or parsley, and a little extra cheese if desired. Grab a crusty piece of bread, sit down, and enjoy.