After just one bite, my daughter rushed over wanting the recipe.

2 cans (15 ounces each) Great Northern beans, drained and rinsed
1 can (15 ounces) diced tomatoes, undrained
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1/2 cup heavy cream
Salt to taste
Chopped parsley for garnish (optional)
Directions
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add diced onion to the pot and cook for about 5 minutes, or until the onions are translucent.
3. Stir in minced garlic and cook for an additional minute until fragrant.
4. Pour in the chicken broth, beans, and undrained tomatoes. Stir to combine.
5. Add smoked paprika, dried thyme, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
6. Stir in shredded sharp cheddar cheese until melted and well combined.
7. Gradually add the heavy cream, stirring constantly to prevent curdling. Let the soup simmer gently for another 5 minutes.
8. Taste and adjust seasoning with salt as needed. Serve hot, garnished with crispy bacon and chopped parsley if desired.