1 TBSP. BUTTER
4-6 SLICES BACON, DICED
1 MED. ONION, MINCED
½ TSP. PAPRIKA
1 TSP. SALT
½ TSP. PEPPER
3 LBS. YUKON GOLD POTATOES, SCRUBBED AND DICED
24 OZ. CHICKEN STOCK
4 OZ. SHREDDED CHEDDAR CHEESE
MELT THE BUTTER IN A LARGE STOCKPOT. ADD THE BACON AND COOK UNTIL CRISP. REMOVE BACON WITH A SLOTTED SPOON LEAVING DRIPPINGS IN PAN. ADD THE ONION AND SAUTÉ UNTIL TRANSLUCENT. ADD PAPRIKA, SALT AND PEPPER. ADD THE BACON, POTATOES AND STOCK TO THE PAN AND COOK FOR ABOUT 30 MINUTES OR UNTIL POTATOES ARE COOKED THROUGH. STIR IN CHEESE AND SERVE. YOU CAN TOP WITH CROUTONS IF DESIRED.