Cook the Bacon: In a large pot or Dutch oven, heat the pot over medium heat and add your bacon. Cook for about 5–7 minutes until crispy and golden brown. Remove the bacon and let it drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.

Sauté the Onion: Add finely chopped onion to the leftover bacon fat. Sauté over medium heat for about 5 minutes, until the onions turn translucent and fragrant.

Add Garlic: Incorporate minced garlic into the pot and cook for an additional minute, stirring constantly to prevent burning.

Combine Potatoes and Broth: Stir in diced russet potatoes, chicken broth, dried thyme, and optional smoked paprika. Bring to a gentle boil, then reduce heat to low and simmer for 15 to 20 minutes until potatoes are tender.

Blend the Soup: Use an immersion blender to blend the soup until mostly smooth with some small chunks remaining.

Add the Cheese: Return the blended soup to the pot and stir in shredded smoked Gouda cheese until fully melted.

Incorporate the Cream: Pour in the heavy cream while stirring gently, heating the soup without bringing it to a boil. Adjust seasoning with salt and black pepper.

Serve and Garnish: Ladle the soup into bowls, topping each with crumbled bacon and a sprinkle of chopped fresh chives.