Step 1

Place bacon pieces in a stock pot over medium heat and cook until bacon is crisp. Move the bacon to a clean plate and set aside. Leave 2 tablespoons of fat in the pot and drain the rest.

Step 2

Add the butter to the bacon fat and melt. Add the onion and cook over medium heat until onions are soft about 4 to 5 minutes. Add garlic and cook for 30 seconds.

Step 3

Add diced potatoes to the pot along with chicken broth, salt, pepper, thyme, and paprika. Stir to combine. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 to 12 minutes.

Step 4

Remove from heat. Use an immersion blender to puree the soup until chunky. About 30 to 45 seconds. Leave some of the potato pieces broken into chunks.

Step 5

Add the heavy cream and sour cream. Allow soup to simmer for 15 minutes on low. Stir in the reserved bacon before serving.

Step 6

Top with additional sour cream, bacon, cheddar cheese, or chives.