Cook the bacon and sear the sausage

• Cook the bacon in a stockpot until crisp, then set aside.
• Sear the sliced andouille sausage in the rendered fat, then remove and set aside.

Sear the salmon

• Sear 1.5 pounds of skin-on salmon in the pot.
• It doesn't have to be cooked through, as it will finish cooking in the soup.

Build the holy trinity and roux

• Add the diced onion, celery and bell pepper (holy trinity) along with the minced garlic.
• Add the flour and stir to make a roux. Don't let it intimidate you.

Add broth and roasted garlic base

• Give everything a really nice stir.
• Slowly add the chicken broth.
• Stir in the roasted garlic base.

Simmer with potatoes and thyme

• Add the seasonings, potatoes and thyme sprigs.
• Let it simmer until the potatoes are tender.

Smash and add the cream

• Give the potatoes a nice little smash.
• Stir in the heavy cream. Stir, stir, stir.

Finish with sausage, salmon and cheese

• Add the andouille sausages and the salmon back to the pot.
• Add the cheddar cheese and Italian herbs.
• Add the bacon directly to your bowl, or to the pot if you prefer.
• Sample it and adjust the seasoning.