Allow the soup to simmer for 20-25 minutes or until the carrots and potatoes are tender but not overly soft.
Use an immersion blender to blend the soup a couple of times while leaving some of the potatoes and carrots whole or in large pieces.
Pour in the heavy cream and stir to combine. Bring the soup back to a simmer and stir in the cheese until fully melted.
1 cup heavy cream, 1 cup sharp cheddar cheese
Add ¾ of the cooked bacon, and top with homemade or store-bought croutons, extra shredded cheese, the remaining bacon and freshly chopped chives if desired.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of soup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.