Shredded cheddar cheese, green onions or chives, and additional sour cream and bacon for topping,optional
Instructions
Place bacon pieces in a stock pot over medium heat and cook until bacon is crisp. Move the bacon to a clean plate and set aside. Leave 2 tablespoons of fat in the pot and drain the rest.
Add the butter to the bacon fat and melt. Add the onion and cook over medium heat until onions are soft about 4 to 5 minutes. Add garlic and cook for 30 seconds.
Add diced potatoes to the pot along with chicken broth, salt, pepper, thyme, and paprika. Stir to combine. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 to 12 minutes.
Remove from heat. Use an immersion blender to puree the soup until chunky. About 30 to 45 seconds. Leave some of the potato pieces broken into chunks.
Add the heavy cream and sour cream. Allow soup to simmer for 15 minutes on low. Stir in the reserved bacon before serving.
Top with additional sour cream, bacon, cheddar cheese, or chives.
Notes
You can use an immersion blender or a hand potato masher.
For a creamy potato bisque blend in a high-speed blender until smooth.
If the soup is too runny simmer to reduce down but do not boil. Or make a cornstarch slurry to thicken.