A comforting and hearty soup perfect for chilly days, combining creamy potatoes, crispy bacon, and melted cheddar cheese.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown for a smoother flavor.
Add the bacon and cook until crispy, then remove it with a slotted spoon, leaving the fat in the pot.
Save the crispy bacon for garnishing later.
Sauté the onion in the bacon fat until soft and golden.
Stir frequently to prevent burning.
Stir in the paprika and cook for 30 seconds to release its aroma.
Adding spices to hot fat enhances their flavor.
Add the potatoes and chicken stock, bring to a boil, then reduce heat and simmer until the potatoes are tender.
Cut the potatoes into even pieces for uniform cooking.
Lightly mash the potatoes in the pot to thicken the soup.
Leave some chunks for texture.
Stir in the cheddar cheese until melted and smooth.
Add the cheese gradually to prevent clumping.
Season with salt and pepper to taste, then serve topped with crispy bacon and chopped chives.
Serve immediately for the best flavor.
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