1. In a large pot over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside on a paper towel-lined plate, leaving the bacon fat in the pot.
2. Add the butter to the bacon fat and melt it gently. Stir in the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, being careful not to burn it.
3. Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for about 2 minutes until the flour is lightly golden and smells nutty.
4. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
5. Add the diced potatoes and cook until tender but not falling apart, about 15 minutes. You can test by piercing a cube with a fork—it should slide in easily.
6. Once the potatoes are cooked, use a potato masher or the back of a spoon to gently mash some of the potatoes in the pot, creating a thicker, creamier texture while leaving some chunks intact. This is a step I always find brings the soup alive, adding that homemade charm that reminds me of my mum’s comforting stews.
7. Stir in the milk and cream, warming the soup gently without boiling. Add the shredded cheddar cheese a handful at a time, stirring until melted and smooth.
8. Season with salt, pepper, and smoked paprika if using. Taste as you go—seasoning is key to bringing the flavours together, just like my mum always said.
9. Serve hot, garnished with crispy bacon bits and sliced green onions for that fresh pop of colour and flavour.

One little secret I’ve learnt along the way is that patience matters. Letting the soup simmer and the flavours mingle for that extra 10 minutes can make all the difference. It’s a ritual that takes me back to those quiet mornings in the cottage kitchen, whisk in hand, waiting for the magic to happen.