Place chicken stock and bay leaves in a seperate saucepot. Bring to a boil. Reduce by 1/3.

Slowly render bacon fat on medium-low heat until bacon is crispy. Remove bacon with a slotted spoon and pat dry between paper towels. Reserve.

Add celery, carrots, and onions with a small pinch of salt and pepper. Sweat on medium-low heat until veggies begin to soften, about 5-8 minutes.

Add potatoes. Season with herbes de provence, salt, and pepper. Cook for 4-5 minutes.

Add garlic. Cook 1 minute.

Heat heavy cream to a simmer in a seperate saucepot.

Add chicken stock. Simmer until potatoes are tender, approximately 15 minutes.

Remove bay leaves. Puree the soup in the pot with an immersion blender. (Puree 3/4 of the soup if you want some bite)

Add heavy cream. Stir to combine.

Add cheese slowly while whisking.

Simmer 5 minutes. Do not boil. (If you want a thicker soup, a roux or slurry can be added)

Add 3/4 of the bacon to the soup.

Garnish with sour cream and bacon.

Variations; leeks, milk, kale, spinach, corn, paprika, smoked paprika, cheddar, roasted red bell pepper, roasted garlic, chives, scallions, peppercorn melange, butter, Italian seasoning, rosemary, sage, thyme, oregano, parsley, basil, applewood seasoning, asiago, asparagus, broccoli, tarragon, dill, cilantro, coconut, dried onion soup mix, milk, canola oil, vegetable oil, vegetable stock, beer, white wine, white pepper, celery root, celery seed, turnips, butternut squash, acorn squash, lemon,

Horseradish, zucchini, green beans, creme fraiche, cayenne, crushed pepper flakes, cardamom, capers, swiss, gruyere, parmesean, romano, fontina, cumin, curry, fennel, marjoram, mint, ground mustard, jalapeño, poblano, habanero, peas, saffron, savory, shallots, white wine vinegar