Creamy Potato Soup (Easy and Comforting)

Crisp the bacon (optional): In a large pot over medium heat, cook the chopped bacon until browned and crisp, 6 to 8 minutes. Scoop bacon out with a slotted spoon and set aside. Leave about 3 tablespoons of drippings in the pot (add 1 tablespoon butter if you have less than that). If you are skipping bacon, melt 3 tablespoons butter instead.

Sauté the aromatics: Add onion (and carrots, if using) to the pot. Cook 5 to 6 minutes until softened, stirring and scraping up any browned bits. Stir in garlic, salt, pepper, and smoked paprika and cook 30 seconds, just until fragrant.

Build the base: Sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste. The mixture should look a little glossy and paste-like. Slowly pour in the broth and water, scraping the bottom of the pot as you go.

Simmer the potatoes: Add the potatoes. Bring to a gentle boil, then reduce to a simmer. Cook 15 to 18 minutes, stirring occasionally, until the potatoes are very tender and easily pierced with a fork.

Blend for creamy texture: Turn off the heat. Use an immersion blender to blend about 1/3 to 1/2 of the soup, leaving some chunks for that classic potato soup bite. If using a regular blender, blend in batches and return to the pot.

Add dairy and cheese: With the heat on low, stir in milk, sour cream, and cheddar until melted and smooth. Keep it below a simmer so the dairy stays happy.

Taste and finish: Taste and adjust salt and pepper. If the soup is too thick, add a splash of broth or milk. Serve topped with crispy bacon, more cheddar, and green onions.