In a large pot, over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.

Reduce the heat to medium-low, add the unsalted butter and let it melt. Add the chopped onion and cook until translucent, about 5 minutes.

Add minced garlic and sauté for an additional minute.

Stir in the all-purpose flour and cook for 1-2 minutes to make a roux.

Slowly whisk in the chicken broth, then add diced russet potatoes. Bring to a gentle boil and simmer for 15-20 minutes.

Lower the heat, stir in whole milk and heavy cream. Season with salt, pepper, and paprika, cooking for another 10-15 minutes.

Using a potato masher, mash some of the potatoes to thicken the soup. Stir in cheddar cheese and sour cream until melted.

Ladle the soup into warm bowls and top with bacon, cheese, green onions, and parsley.