In a large pot or Dutch oven, cook the diced turkey bacon over medium heat until crispy. Remove the turkey bacon with a slotted spoon and set aside. Leave about 2 tablespoons of turkey bacon grease in the pot, draining the excess if needed.

Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant.

Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.

In a small saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1–2 minutes. Slowly whisk in 1 cup of the soup liquid until smooth. Add the roux back to the pot and stir well to thicken the soup. Skip this step if you prefer a thinner soup.

For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks of potatoes. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.

Stir in the heavy cream, sour cream, and cheddar cheese until fully melted and combined. Season with salt, black pepper, smoked paprika, and cayenne pepper to taste.

Ladle the soup into bowls and garnish with extra cheddar cheese, chopped green onions, and crumbled turkey bacon. Serve warm.