In a large saucepan or skillet over medium heat, cook the bacon til crispy and brown.
Remove bacon with tongs onto paper towels to drain excess grease. Once cool, crumble bacon into small bits. You may not need to use all 12 oz. for 4 servings, but that's up to you!
Add the fresh sage leaves to the bacon grease, and fry until golden and crispy, about 1 minute each side. Carefully remove sage leaves with a slotted spoon, and drain on paper towels to remove excess grease.
Add the onion, chopped fresh sage, and garlic to the bacon grease in the skillet.
Cook until onions are soft and tender.
Add chicken broth, and bring to a low simmer.
Place potatoes and water in a large microwave-safe bowl. Cover loosely with plastic wrap, and use a knife to create 3 or 4 slits in the plastic wrap. Heat potatoes on high for 10-15 minutes, or until they are tender.
Place the sweet potatoes, white beans, evaporated milk, paprika, salt, pepper, and chicken stock mixture into a blender.
Remove center piece of blender lid (to allow steam to escape, and to keep pressure from popping the lid off), but place a clean towel over the opening in the lid to prevent splatter. Puree until smooth.
Return the mixture to the pan, and cook over medium heat for 3-4 minutes, or until heated through.
Stir in the bacon bits, reserving some for topping, if desired.
Divide soup among 4 bowls, and top each with a dollop of sour cream, 4-5 sage leaves, and reserved bacon bits.