1. In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.

2. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

3. Stir in diced onion and minced garlic; cook until onion is soft and translucent, about 3-4 minutes.

4. Add chicken broth and baby potatoes. Season with salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.

5. Stir in cream cheese until fully melted and smooth.

6. Add heavy cream and stir well to combine.

7. Add shredded cheddar cheese and stir until melted and incorporated.

8. Serve hot, topped with crispy bacon, more shredded cheese, and green onions.