Paula Deen Potato Soup Recipe with Bacon

Instructions:

1. Fry the diced bacon in a Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add the diced onion and minced garlic to the bacon fat; sauté for 5-6 minutes until onions are translucent.
3. Stir in the butter until melted, then whisk in the flour. Cook the roux for 2 minutes, stirring constantly.
4. Slowly pour in the chicken broth, whisking vigorously to eliminate lumps. Add the cubed potatoes, salt, pepper, and paprika.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the potatoes are fork-tender.
6. Turn heat to low. Stir in the heavy cream and shredded cheddar cheese until melted and the soup is uniform.
7. Fold in the cooked bacon bits and remove from heat immediately.
8. Garnish with sliced green onions and a swirl of sour cream if desired.