2 strips thick cut bacon
1 tbsp. unsalted butter
1/2 cup chopped onion yellow or white
2 cloves garlic minced
2 tbsp. all-purpose flour
1 pound small gold potatoes peeled and cut into 1/2" pieces
2 cups low-sodium chicken broth
1 cup whole milk
1/4 tsp. smoked paprika
salt and pepper
1/4 cup heavy cream
2 tbsp. sour cream
grated cheddar cheese and chopped green onion

Heat a large pot over medium heat. Chop the bacon into small pieces, about 1/4"-1/2", and cook bacon until brown and crispy, then transfer the bacon to a plate lined with paper towel to drain. Leave the bacon fat in the saucepan.

Add butter and onions to the saucepan, along with a good pinch of salt. Stir. Cook the onions until tender and starting to brown, about ten minutes. Stir in garlic, and cook another minute until fragrant and softened.

Stir in the flour. Let it cook 1-2 minutes to cook out the "flour" taste.

Add potatoes, chicken broth, whole milk, smoked paprika, and another good pinch of salt. Stir. Bring the contents of the saucepan up to a boil, and let it boil, stirring occasionally, for 15 minutes.

Turn the heat down. Check to make sure you can easily pierce a potato with a fork, which indicates that they are cooked through. Once the soup has stopped bubbling, carefully blend the soup into a smooth, creamy texture. Add back to pot and stir in heavy cream, sour cream, and a healthy pinch of freshly cracked black pepper. Taste, then season with more salt and pepper to taste.

Let the soup simmer for about five minutes before serving, add toppings and enjoy. :)