Step 1: Render the Bacon
In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.

Step 2: Sauté the Aromatics
Add the diced onion, celery, and carrots to the bacon fat in the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for one more minute until fragrant.

Step 3: Build the Soup Base
Add the cubed potatoes, chicken broth, water, thyme, and bay leaf to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot (this is flavor!). Bring to a boil, then reduce the heat to a simmer.

Step 4: Cook Until Potatoes are Tender
Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.

Step 5: Thicken the Soup (Choose Your Method)

• For a Chunky Soup: Use a potato masher directly in the pot to mash about half of the potatoes. This will naturally thicken the broth while leaving plenty of chunks.

• For a Creamier, Semi-Pureed Soup: Use an immersion blender to pulse the soup a few times until it reaches your desired consistency. Alternatively, carefully transfer 2-3 cups of the soup to a stand blender, puree until smooth, and stir it back into the pot.

Step 6: The Creamy Finish
Remove the pot from the heat. Discard the bay leaf. Stir in the heavy cream and the optional shredded cheddar cheese until the cheese is melted and the soup is creamy.

Step 7: Final Seasoning and Garnish
Taste the soup and season with salt and plenty of black pepper. Remember, the bacon garnish will add more salt. Stir in most of the cooked bacon (reserving some for garnish) and the fresh parsley.

Step 8: Serve and Enjoy
Ladle the hot soup into bowls. Top with the reserved crispy bacon, extra parsley, and an extra crack of black pepper. Serve with thick, crusty bread for dipping