Base

6 strips bacon, chopped

3 tbsp unsalted butter

1 cup onion, finely chopped

3 cloves garlic, minced

2 ½ lbs Yukon Gold potatoes, peeled and diced (1-inch pieces)

4 cups chicken stock (or vegetable stock for vegetarian version)

Seasoning

1 tsp dried thyme

1 tsp smoked paprika

1 ½ tsp kosher salt

1 tsp black pepper

Creamy Finish

⅔ cup heavy cream

⅔ cup sour cream (or Greek yogurt substitute)

Optional Toppings

Shredded cheddar cheese

Green onions or chives

Extra sour cream and bacon crumbles

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Cook the Bacon
In a large stockpot or Dutch oven, cook chopped bacon over medium heat until crisp. Transfer to a paper towel-lined plate and set aside. Leave about 2 tablespoons of bacon fat in the pot.
Sauté the Onions and Garlic
Add the butter to the bacon fat. Once melted, stir in the onion and cook until softened (4–5 minutes). Add garlic and cook for 30 seconds, just until fragrant.
Add the Potatoes and Broth
Stir in diced potatoes, chicken stock, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until the potatoes are fork-tender.
Blend to Thicken
Remove from heat. Use an immersion blender to puree the soup for 30–45 seconds until thick and creamy but still chunky. (If using a regular blender, puree half and return to the pot.)
Add Creams and Simmer
Stir in heavy cream and sour cream. Return to low heat and simmer gently for 15 minutes to thicken. Do not boil.
Serve and Garnish
Stir in the crispy bacon (save some for topping). Ladle into bowls and garnish with cheddar cheese, green onions, or extra sour cream. Serve hot!

Thicker Soup: Make a cornstarch or potato starch slurry (1 tbsp starch + 2 tbsp water) and add gradually until desired consistency.
Smoother Texture: Blend longer or use a high-speed blender for a silky bisque-style soup.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on low heat or in the microwave.
Freezing: Can be frozen up to 2 months. Thaw overnight before reheating.