Baked Potato Soup With Bacon and Cheddar - My Home Made Recipe

Ingredients

• 5 large russet potatoes, about 3 1/4 lb (1.5 kg)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 8 oz (225 g) bacon, chopped
• 1 bunch green onions, sliced, pale and green parts separated
• 3 garlic cloves, minced
• 1/4 cup (30 g) all-purpose flour
• 4 cups (950 ml) low-sodium chicken broth
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) half-and-half
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 teaspoon smoked paprika
• 1/2 cup (120 g) sour cream
• 2 cups (225 g) freshly shredded sharp cheddar cheese, plus more for serving
• 1/3 cup (35 g) finely grated parmesan cheese
• Reserved crisp bacon
• Reserved green onion tops
• Crisped potato skins
• Extra sour cream, optional