1. Start by crisping the bacon in a large Dutch oven or heavy-bottomed pot over medium heat. Stir occasionally until it’s golden and crunchy, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
2. Add the butter to the bacon fat and melt over medium heat. Toss in the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant.
3. Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook this for about 2 minutes to get rid of the raw flour taste, but don’t let it brown.
4. Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle boil, then add the diced potatoes. Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes. You’ll know they’re ready when a fork slides in easily.
5. Remove the pot from heat. Use a potato masher or an immersion blender to mash about half of the potatoes, leaving the rest chunky to give the soup a hearty texture. If you prefer a smoother soup, blend more thoroughly.
6. Stir in the milk, sour cream, and shredded cheddar cheese. Return the pot to low heat and stir gently until the cheese melts and the soup is creamy. Be careful not to boil, or the dairy might separate.
7. Season with salt, black pepper, and smoked paprika if using. Taste and adjust seasoning as needed—this is where a pinch of salt and a little soul really come in.
8. Serve hot, topped with the crispy bacon, sliced green onions, and extra cheese. A few fresh chives add a nice fresh kick, too.

From my time in Mama Lu’s kitchen, I learned that the magic lies in tasting as you go. Don’t be shy about adjusting salt or adding a splash more milk to get the texture just right. This soup is forgiving and welcoming, just like a family recipe should be.