Crisp the Bacon: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the bacon lardons and cook for 5-7 minutes, stirring occasionally, until they are golden and crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel, leaving the rendered fat in the pot.

Sauté the Vegetables: Add the chopped onion, celery, and green pepper to the pot. Sauté for 8-10 minutes, stirring frequently, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

Bloom the Spices: Sprinkle the Cajun seasoning, smoked paprika, and cayenne pepper over the vegetables. Stir continuously for one minute. This step toasts the spices, which really deepens their flavour and is key to the final taste of the soup.

Add Potatoes and Stock: Tip the cubed potatoes into the pot and stir to coat them in the spices. Pour in the chicken or vegetable stock and season generously with salt and black pepper. Stir everything together.

Simmer the Soup: Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork.

Blend to Your Liking: This is where you decide on the final texture. I find that using an immersion blender to pulse the soup just 4-5 times works best for me. This breaks down some of the potatoes to create a creamy base while leaving plenty of satisfying chunks. Alternatively, you can transfer a couple of ladles of soup to a regular blender, blitz until smooth, and stir it back into the pot.

Finish with Cream: Turn the heat down to its lowest setting. Pour in the double cream and stir until it's fully incorporated. Be careful not to let the soup boil after adding the cream, as it can split. Let it warm through for a minute or two.

Serve: Taste the soup and adjust the seasoning if needed. Ladle into warm bowls and top with the reserved crispy bacon, a sprinkle of grated cheddar, and some chopped chives.