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Cook the bacon in a large pot or Dutch oven over medium heat until crispy, about 5-7 minutes. Remove the bacon to a paper towel-lined plate, reserving the bacon fat in the pot.
Add the butter to the bacon fat and melt over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
Gradually whisk in the chicken stock, milk, and heavy cream. Bring the mixture to a simmer and cook, stirring occasionally, until thickened, about 10 minutes.
Add the diced potatoes, paprika, and chicken bouillon powder. Season with salt and pepper to taste.
Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 20-25 minutes.
Remove from heat and stir in 1 cup of the shredded cheddar cheese until melted.
Serve the soup topped with the reserved crispy bacon, remaining 1 cup of shredded cheddar cheese, sliced scallions, and a dollop of sour cream.