In a large pot, cook chopped bacon over medium heat until crispy, about 5–7 minutes. Use a slotted spoon to remove the bacon and let it drain on paper towels, leaving about 2 tablespoons of the rendered fat in the pot.

Add finely chopped onion to the pot with the bacon fat and sauté over medium heat for about 5 minutes, or until the onions turn translucent and fragrant.

Stir in minced garlic and cook for another minute.

Incorporate diced russet potatoes, followed by chicken broth, dried thyme, and smoked paprika. Increase the heat to bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the potatoes are tender.

Using an immersion blender, blend the soup until mostly smooth, leaving some chunks for texture.

Gradually stir in shredded smoked Gouda cheese over low heat, continuing to stir until melted and well incorporated.

Pour in the heavy cream while gently stirring to combine.

Taste and season with salt and pepper as needed. Ladle into bowls and garnish with crumbled bacon and freshly chopped chives.