I made bacon for breakfast and saved four strips out to garnish the soup. I also used the bacon drippings to saute the onion and celery for the soup. Once those were soft I added a pound of diced potatoes, garlic, chicken stock and milk to the pot and simmered until the potatoes were tender. When the potatoes are soft you add the grated Havarti cheese with caraway seeds to the soup. Then you make a paste of butter and flour and add to the soup until completely blended. This thickens the soup up nicely. To serve the soup, you add fresh chives and crumbled bacon as garnish.
Comments included 'yummy', 'delicious', and 'more bacon'. They said the soup was warm in your mouth and was nicely aromatic. This was definitely my favorite soup so far and one of the most widely appreciated.
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