1. Peel and dice the potatoes.

2. Combine diced potatoes and chicken broth in a pot and bring to a gentle simmer.

3. In a separate pan, melt butter and whisk in flour to create a roux.

4. Slowly incorporate the roux into the simmering potatoes and broth until thickened.

5. Fry the bacon until crispy, then crumble it into bits.

6. Sauté diced onion and minced garlic in the bacon grease until soft.

7. Add the bacon, sautéed onion, garlic, cayenne pepper, and smoked paprika to the soup.

8. Stir in heavy cream and shredded cheddar cheese until melted.

9. Simmer the soup for at least 20 minutes, stirring occasionally.

10. Adjust seasoning with salt and pepper.

11. Serve hot, garnished with extra bacon, cheese, and green onions if desired.

* For a gluten-free option, substitute flour with cornstarch mixed with water.

* To freeze, set aside a portion before adding cream and cheese, then add them when reheating.

* This soup tastes even better the next day, so consider making it ahead of time.

* Pair with crusty bread or a side salad for a full meal.