Great soup! I've made this soup many times, and this is my favorite version so far. I crisp some bacon first, which I first cut into small pieces to make it easier. I then cook the onions with some garlic (I use a lot of garlic, but use as much or as little as you want) in the fat after removing the crisped bacon. While the onion cooks, I cut up the potato and squeeze half a lemon on top to keep it from browning. About a minute before adding the potatoes and broth, I add the spices to the onions to allow them to bloom. While the potatoes cook, I steam some broccoli. After blending the soup, adding the cream, and melting the cheese, I add the broccoli and squeeze the other half of the lemon into the soup to brighten it. If you don't like as much of a lemon taste, just squeeze a little bit. The lemon really brings out he flavors. I garnish with the bacon and some left over cheese. Additional note: I initially crisp the bacon and cook the onions, garlic, and spices in a cast iron pan and then transfer them to a large pot to make the soup. However, you can certainly do everything in one pot if you'd rather.
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