1️⃣ Cook the turkey bacon:

• Heat a large stockpot or Dutch oven over medium heat. Add the chopped turkey bacon and cook until crispy, about 5-7 minutes. If the turkey bacon is lean and there’s not enough fat in the pan, add 1 tablespoon of olive oil.
• Remove the turkey bacon from the pot and set it aside on a paper towel-lined plate, leaving any drippings in the pot.

2️⃣ Sauté the onions and garlic:

• In the same pot, add the diced onion and sauté over medium heat until softened, about 5 minutes.
• Add the minced garlic and cook for an additional minute, stirring frequently until fragrant.

3️⃣ Cook the potatoes:

• Add the diced potatoes, smoked paprika, thyme, salt, and black pepper to the pot. Stir to coat the potatoes with the seasonings.
• Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

4️⃣ Blend the soup:

• Using an immersion blender, carefully blend about half of the soup to create a creamy texture while leaving some potato chunks. If you don’t have an immersion blender, you can transfer half of the soup to a blender and puree it before returning it to the pot.

5️⃣ Add milk and cream:

• Stir in the milk and heavy cream, letting the soup simmer for an additional 5 minutes to thicken slightly. Adjust the seasoning with salt and pepper as needed.

6️⃣ Add cheese and bacon:

• Stir in half of the cooked turkey bacon and the shredded cheddar cheese (if using) until the cheese melts into the soup.

7️⃣ Serve:

• Ladle the soup into bowls and garnish with the remaining turkey bacon, fresh parsley, green onions or chives. Serve hot and enjoy!