Cook the Bacon:

Heat a large pot over medium heat. Add the diced bacon and cook until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.

Sauté the Aromatics:

Add the chopped onion to the pot and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.

Cook the Potatoes:

Add the diced potatoes to the pot, along with the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender.

Mash or Blend (Optional):

For a creamier soup, use a potato masher to partially mash the potatoes or blend a portion of the soup with an immersion blender. Leave some chunks for texture.

Add Cream and Seasoning:

Stir in the heavy cream (or milk) and season the soup with salt, black pepper, and smoked paprika if using. Let the soup simmer for 5 more minutes to heat through.

Serve and Garnish:

Ladle the soup into bowls and garnish with crispy bacon, shredded cheddar cheese, and sliced green onions.