Cook the Bacon:

In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving a little bacon grease in the pot.

Sauté the Vegetables:

Add the diced onion to the pot and sauté for 3-4 minutes, until softened. Add the garlic and cook for another minute, until fragrant.

Simmer the Soup:

Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.

Add the Cream and Cheese:

Once the potatoes are tender, stir in the milk, heavy cream, and grated Parmesan cheese. Cook for another 5 minutes, stirring occasionally, until the soup is creamy and the cheese has melted. Season with salt, pepper, and smoked paprika (if using).

Blend the Soup (optional):

For a thicker texture, use an immersion blender to blend part of the soup directly in the pot or transfer 1-2 cups of the soup to a blender, then return it to the pot.

Serve:

Ladle the soup into bowls and top with a dollop of sour cream, crispy bacon, and a sprinkle of chopped green onions or parsley. Add extra grated Parmesan for an even cheesier finish.