4 cups low-sodium chicken broth
3 cups whole milk
1 cup heavy cream
3 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, freshly ground
1/2 teaspoon smoked paprika (optional but cozy)
1 cup shredded sharp cheddar cheese, plus more for topping
1/2 cup sour cream, plus more for topping
4 green onions, thinly sliced (white and green parts separated)
1/4 cup chopped fresh parsley (optional, for color)
Extra crispy bacon pieces, reserved from cooking, for topping
Directions
Cook the bacon: In a large heavy pot or Dutch oven, cook the diced bacon over medium heat until it is browned and crispy, 8–10 minutes. Stir occasionally so it cooks evenly. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Pour off all but about 2 tablespoons of the bacon drippings from the pot.
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