Peel the potatoes and cut them into small cubes. Chop the onion and celery into even pieces. Mince the garlic. Preparing everything first makes cooking much smoother and faster.

Melt the butter in a large soup pot over medium heat. Add the onion and celery. Cook for about five minutes until they become soft and slightly golden. Stir often to prevent burning.

Stir the minced garlic into the vegetables. Cook for one minute while stirring gently. Fresh garlic adds a wonderful aroma and builds the rich flavor of the soup.

Place the diced potatoes into the pot. Pour in the chicken broth and stir well. Bring everything to a gentle boil, then reduce the heat and simmer until the potatoes become tender.

Use a potato masher to mash about half of the cooked potatoes. Leave the remaining potato pieces whole. This creates a creamy soup while still giving it a hearty texture.

Pour the whole milk and heavy cream into the soup. Stir slowly over low heat. Avoid boiling after adding dairy because it can affect the smooth texture.

Slowly stir in the shredded cheddar cheese until completely melted. Add the sour cream and mix well. The soup becomes rich, creamy, and full of delicious cheesy flavor.

Add the salt, black pepper and paprika. Taste the soup and adjust the seasoning if needed. Every spoonful should have a balanced and comforting flavor.

Allow the soup to simmer gently for another five minutes. Stir occasionally to keep everything smooth. This extra time helps all the flavors blend together perfectly.

Ladle the hot soup into serving bowls. Top with bacon, green onions, parsley and extra cheddar cheese if desired. Serve immediately with warm bread and enjoy every comforting bite.