In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and drain on a paper towel, leaving about 1 tablespoon of bacon fat in the pot.

Add the diced onion to the pot and sauté for 3-4 minutes until soft and translucent.

Stir in the minced garlic and sauté for another minute until fragrant.

Toss in the diced potatoes and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.

Once the potatoes are cooked, use a potato masher or immersion blender to reach your desired soup consistency. For creamier results, blend until smooth.

Mix in the heavy cream, shredded cheddar cheese, sour cream, salt, black pepper, and paprika. Cook for an additional 5 minutes on low heat, stirring occasionally until heated through and cheese melts.

Taste and adjust seasoning if needed. Serve hot, garnished with crumbled bacon bits and chopped green onions.