Fry up the onions in olive oil and butter.
Add diced potatoes, 1 tbls of dried rosemary, salt and rub thyme to sprinkle some on top.
Mash 8 to 10 cloves of garlic.
Freshly cracked pepper adds a nice kick, try not to grind it down too much.
In a saucepan, add 1/4 cup Half & Half or light heavy cream to 1 cup milk. Add a sprinkle of pepper, 1 tsp of curry and dry mustard and whisk.
Tear off bits of soft white cheese and put up to 8 oz into the cream sauce, whisking gently the whole time to ensure it mixes well. Then mix 4 oz of water with 2 tbls of flour and then blend it into the sauce.
Pour in the sauce and mix well.
2 tbls of real soy sauce added to the bacon adds an interesting twist of flavor.
Continue to fry the bacon until crisp. Drain very well and set aside to crumble over the bowl of soup.
Add the bacon and soy sauce drippings from the pan.