Beer Cheese Potato Soup

Heat the olive oil in a large pot over medium heat and cook the bacon lardons until nice and crispy. Remove the cooked bacon with a slotted spoon and set it aside.
1 tablespoon olive oil
5 oz bacon lardons
Add the butter to the same pot and cook the onion, carrot and celery for 7-8 minutes or until softened.
2 tablespoons butter
1 medium onion
1 medium carrot
2-3 celery stalks
Stir in the garlic and Italian seasoning and cook for another minute until fragrant.
2 large garlic cloves
1 teaspoon Italian seasoning
Sprinkle the flour over the vegetables and stir constantly for about a minute. Next, pour in the beer and whisk well to avoid lumps.
4 tablespoons flour
1 bottle (12 oz) beer
Add the chicken stock and potatoes, then bring everything to a simmer.
2 cups chicken stock
1 lb Russet potatoes
Cover the pot and let it simmer for about 20 minutes or until the potatoes are fork-tender.
Use an immersion blender (or carefully transfer batches to a regular blender) to puree the soup partially. You want some texture, not a totally smooth consistency.
Stir in the heavy cream, then take the pot off the heat and gradually add the cheddar cheese, stirring until it melts completely.
½ cup heavy cream
2 cups sharp cheddar cheese
Adjust the seasoning to taste, then ladle your soup into bowls and top with the reserved crispy bacon bits. Serve hot, with extra toppings such as sliced green onions, fresh chives or a a dollop of sour cream if you like.
Salt and freshly ground black pepper to taste