Peel and cut potatoes into 1-inch cubes, then finely dice the onion into 1/4-inch pieces. While you're prepping, cook the bacon in a skillet over medium heat until crispy, about 10 minutes, then drain on paper towels and chop into bite-sized pieces. Once bacon is done, add the cubed potatoes, chicken stock, diced onion, salt, black pepper, and smoked paprika to your crockpot and stir to combine. Set the crockpot to High and cook for 4 hours—this long, slow cooking will make the potatoes tender and allow them to begin breaking down naturally.

After 4 hours, the potatoes should be very tender. Using an immersion blender, blend the potato mixture directly in the crockpot until it reaches your desired consistency—I prefer a chunky-smooth texture with some potato pieces remaining for body, rather than completely smooth. Stir in half of the cooked bacon and 1/2 cup of the freshly shredded cheddar cheese, which will melt into the hot soup and add richness. Switch the crockpot to Low and let it cook for 1 to 2 hours while you prepare the cream base.

In a skillet over medium heat, melt the butter completely, then whisk in the flour to create a roux. Cook this mixture for about 5 minutes, stirring constantly, until it turns a light golden color and smells toasty—this removes the raw flour taste and helps thicken the soup evenly. Gradually whisk in the cream, sour cream, and garlic powder until the mixture is smooth and thick, stirring constantly to prevent lumps from forming. This cream base will add the soup's luxurious texture and depth.

Pour the cream mixture from Step 3 into the crockpot with the potato-bacon mixture, stirring gently until fully combined and no streaks of cream remain. The soup will thicken further as it cooks. Set the crockpot to Low and cook for 1 hour, which allows all the flavors to meld together beautifully. During this time, the cheddar will fully integrate into the soup and the texture will become silky.

Ladle the hot soup into bowls. Top each serving with a generous handful of the remaining bacon pieces, the remaining shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh scallions. The warm soup will slightly melt the cheese and sour cream, creating beautiful flavor layers with each spoonful.