Fine chop the bacon and sauté until crisp and set aside (drain but reserve some bacon fat) once cooled fine chop some of the bacon until you have about 4 tbsp and set aside

Note: make sure you put the bacon fat in a separate ramekin and clean the pot. The residual bits of bacon residue that settles at the bottom will discolor your soup.

Slowly sprinkle in flour and cook for a few minutes to cook the flour out, add chicken stock and reduce for about 20 minutes, whisk until it’s relatively thick then add the milk slowly while wisking

Add cheese slowly while whisking and then add the extremely minced bacon followed by salt and pepper to taste.