Step 1

Remove bacon from the package, chop it into smaller pieces, and cook the bacon. This will ensure the bacon cooks evenly. In a Dutch Oven, sauté the chopped bacon over medium heat for 7 minutes, or until crispy. Transfer to a bowl using a slotted spoon (set aside) and leave the bacon grease in the Dutch oven.

Step 2

Saute the chopped red onion and garlic over medium heat in the bacon grease for 6 minutes.

Step 3

Add the potatoes, bone broth, and heavy cream and bring to a boil. Next, add the spices, garlic salt, black pepper, onion powder, and paprika.

Step 4

Reduce heat and simmer until the potatoes are very soft. Halfway through cooking, use a potato smasher to mash up the potatoes to make the soup thick and creamy. Simmer the soup on low heat for 30-40 minutes.

Step 5

Add the shredded sharp cheddar cheese and simmer for another 5 minutes.

Step 6

Top the soup with the crispy bacon bits, fresh chopped chives, and more shredded cheese. Add sea salt and black pepper to taste. You can also top with a dollop of sour cream for an even more creamy texture.