Bake the potatoes: Preheat oven to 400°F (200°C). Pierce potatoes all over with a fork. Place directly on the oven rack and bake 50–60 minutes until tender when pierced. Let cool until safe to handle.

Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp, 7–9 minutes. Transfer bacon to a paper towel–lined plate. Pour off all but 2 tablespoons of the bacon fat.

Sauté aromatics: Add onion to the pot and cook until soft and translucent, 5–6 minutes. Stir in garlic and cook 30 seconds until fragrant.

Make the roux: Add butter to the pot. Once melted, sprinkle in the flour and stir constantly for 1–2 minutes to cook off the raw flour taste. Don’t let it brown too much.

Add liquids: Slowly whisk in the broth, a little at a time, until smooth. Add milk and bring to a gentle simmer, stirring often so nothing sticks.

Prep the potatoes: Split the baked potatoes. Scoop out most of the flesh and roughly mash it with a fork. Chop some of the skins if you like a rustic texture.

Thicken the soup: Stir the mashed potato into the pot. Simmer 10–12 minutes, stirring frequently, until the soup thickens and the flavors come together.

Finish creamy: Reduce heat to low. Stir in sour cream, 1.5 cups of the cheddar, half the cooked bacon, green onions, salt, pepper, and smoked paprika. Taste and adjust seasoning.

Serve: Ladle into bowls and top with remaining cheddar, bacon, more chives, and a small dollop of sour cream. Add hot sauce if you like a little heat.