Prepare the potatoes

• Peel the potatoes and chop them into chunks.
• Place them in a bowl of cold water so they don't brown, then set aside.

Prep the aromatics and bacon

• Chop a few garlic cloves small.
• Dice the onion.
• Cut the beef bacon into small pieces.

Cook the bacon

• Throw the beef bacon pieces straight into the pot and cook until done.
• Remove the bacon from the pot but keep the fat.

Roast the garlic

• Take a whole head of garlic with a little olive oil and wrap it in aluminum foil.
• Roast it in the oven.

Build the soup base

• Add a little butter to the reserved bacon fat, then throw in the onions.
• Season with black pepper, salt, chicken bouillon, onion powder and garlic powder.
• Let it cook for a bit, then toss in the chopped garlic.
• Add a couple of spoons of flour, stirring constantly so the flour doesn't burn.

Simmer the soup

• Pour in the chicken stock and the heavy whipping cream.
• Throw in the potatoes and let it boil until the potatoes are fork tender.

Make the garlic bread

• Mash the roasted garlic with softened butter, chopped parsley, onion powder and garlic powder.
• Spread the mixture onto the baguette halves.
• Top with mozzarella and put into the oven until melted and golden.

Mash and melt the cheese

• Mash the potatoes a little, leaving some chunks.
• Add the gouda, mild cheddar and the rest of the mozzarella and stir until melted.

Serve

• Ladle the soup into bowls.
• Top with the bacon, cheese and chopped green onions.
• Serve with the garlic bread.