Crisp the bacon

• Cook the diced bacon in a stockpot over medium heat until crisp.
• Remove the bacon with a slotted spoon and set aside, keeping the rendered fat in the pot.

Soften the vegetables

• Add the butter to the pot and melt.
• Stir in the onion and celery and cook until softened and translucent.

Make the roux

• Sprinkle the flour over the vegetables and stir constantly to coat.
• Cook until the flour is lightly golden and no raw taste remains.

Add stock and potatoes

• Pour in the chicken stock gradually while stirring to avoid lumps.
• Add the potatoes, paprika, chicken bouillon powder, salt and pepper.
• Bring to a boil, then reduce the heat and simmer until the potatoes are fork tender.

Cream and cheese

• Stir in the milk and heavy cream and warm through without boiling.
• Add most of the cheddar and stir until melted and the soup is creamy.
• Taste and adjust the seasoning.

Serve

• Ladle the soup into bowls.
• Top with the reserved bacon, remaining cheddar, sliced scallions and a dollop of sour cream.