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In a large heavy soup pot over medium-high heat. Add garlic and onion and cook, stirring often until the onions are starting to brown, about 4 minutes.
Add in paprika, thyme, salt and pepper and stir to coat. Cook until the spices are fragrant, about 30 seconds, then add in the wine to prevent the spices from scorching. Let simmer until mostly evaporated, about 1 minute.
Add in broth, celery, potatoes and corn, and bring to a simmer. Simmer 20 minutes until the potatoes are very soft and starting to fall apart. Remove from the heat.
Remove 3 cups of the soup from the pot and set aside. Transfer the remaining soup to a blender. Use caution when pureeing hot liquids. Blend until smooth. Combine the reserved 3 cups soup and the pureed soup.
Add in the cream and stir to combine. Serve topped with bacon and scallions.