Cook the bacon in a large pot over medium heat until crispy, about 5–7 minutes. Remove bacon, leaving drippings in the pot.

Add diced onion and sauté for 3–4 minutes until softened. Then, add minced garlic and cook for 30 seconds.

Stir in potatoes and pour in stock to cover. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are fork-tender.

Use an immersion blender to puree the soup directly in the pot, or use a potato masher for a chunkier consistency.

Stir in heavy cream and season with smoked paprika, salt, and pepper. Simmer for an additional 5 minutes.

Ladle soup into bowls and garnish with crumbled bacon and chives or parsley. Serve immediately.