In a large pot, cook bacon over medium heat until crispy. Remove and drain excess fat, leaving a small amount in the pot for flavor.
Add 1 tablespoon of olive oil to the pot along with the minced garlic, chopped leeks, and bay leaf. Sauté until the leeks are soft and fragrant, about 5 minutes.
Add the peeled and chopped russet potatoes to the pot and stir to combine with the leeks and garlic.
Pour in the stock (chicken, vegetable, or beef depending on your preference) and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the potatoes cook for about 15-20 minutes or until they are tender.
Once the potatoes are soft, remove the bay leaf and add the cream or milk as well as the cheese to the soup.
Season with salt and smoked paprika. Adjust seasoning to taste if needed.
Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, you can leave some of the potatoes unblended
Serve the soup hot, topped with crumbled bacon, shredded gouda and a sprinkle of chives or green onions.
