In a large heavy pot or Dutch oven, cook chopped bacon over medium heat until browned and crisp, 6–8 minutes. Transfer bacon to a paper-towel-lined plate. Leave 2 tablespoons of bacon fat in the pot; discard the rest.

Add butter to the pot. When melted, sauté onion with a pinch of salt until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.

Sprinkle in flour and cook, stirring, for 1–2 minutes to remove raw flour taste. It should look like a paste.

Slowly whisk in chicken broth to avoid lumps.

Add potatoes, smoked paprika, thyme, pepper, and 1 teaspoon salt. Bring to a gentle boil, then reduce to a lively simmer.

Cook uncovered 12–15 minutes, stirring occasionally, until potatoes are fork-tender. If the soup thickens too much, splash in more broth.

For extra creaminess, use a potato masher to gently mash some potatoes in the pot, leaving plenty of chunks.

Reduce heat to low. Stir in milk and cream; warm gently without boiling.

Remove pot from heat. Stir in cheddar a handful at a time until fully melted and silky. Taste and adjust salt and pepper.

Ladle into bowls and top with bacon, green onions, a dollop of sour cream, and extra cheese. Add a dash of hot sauce if you like it zippy.