Add bacon to the dutch oven (or large stock pot) and cook until desired crispyness

Remove and leave the grease (about 2-3 tbsp)

Add onions, and garlic to a dutch oven or stockpot and cook until onions are translucent

Add in 3 tbsp unsalted butter, mix well and

then add in flour, salt, pepper, paprika and garlic powder.

Add in the chicken stock and stir well

Slowly whisk in milk and heavy cream.

Add in the potatoes, the remaing 3 tbsp butter and cover

turn up the heat to medium-low, bringing to a low simmer for 15-20 mins until potatoes are fork tender.

Mash up some of the pieces but leave some nice chunks of potato

Taste for any additional seasonings

Add the cheese and mix until melted

Stir to combine, serve hot with crumbled bacon, cheese, sour cream, and or chives.