1. Cook the bacon on a microwave roasting rack, or on two saucers overturned in a large rectangular baking dish, until crisp and brown. Reserve 2 tablespoons bacon drippings.
2. Put the onions, peppers, bacon, and bacon drippings in a covered casserole and cook 5 minutes. Add the flour and paprika and stir in well.
3. Gradually stir in 1 cup of the broth. Add the salt and the potatoes and cook, covered, stirring occasionally, until tender (about 15 minutes). Add the remaining broth and heat to a simmer.
4. Ladle into individual bowls and float a large spoonful of the sour cream on top of the soup. A sprinkle of chopped parsley makes a nice garnish.
