Peel and dice the potatoes.

Chop the onion finely.

Heat the butter in a large pot over medium heat and sauté the onions until translucent.

Note: Sautéing onions until they’re just translucent brings out their natural sweetness, complementing the savory flavor of the soup.

Add the diced potatoes to the pot along with the vegetable stock.

Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 20 minutes.

Once the potatoes are soft, use a potato masher or an immersion blender to partially blend the soup for a creamy yet chunky texture.

Warning: Be careful when blending hot ingredients. Allow the soup to cool slightly if using a standard blender, to avoid pressure build-up.

In a separate pan, melt the remaining butter and add the flour, stirring for about 2 minutes to create a roux.

Gradually add the heavy cream to the roux while stirring continuously to prevent lumps.

Pour this mixture back into the pot with potatoes and stock, stirring well.

Add the grated cheddar cheese and cooked, crumbled bacon to the soup.

Stir until the cheese is melted and everything is well combined.

Season with salt and pepper to taste.

Note: The addition of sharp cheddar cheese not only thickens the soup but also provides a creamy texture and rich flavor.