Ingredients:
6 slices bacon, diced
1 medium onion, diced
3 cloves garlic, minced
3 lbs russet potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 cup chopped green onions (for garnish)
Directions:
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
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