Brown the Meats: Heat the olive oil in a large stockpot or Dutch oven over a medium-high heat. Add the bacon lardons and cook for 4-5 minutes until they begin to crisp and render their fat. Add the sliced smoked sausage and cook for another 3-4 minutes until nicely browned. Remove the bacon and sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Sauté the Mince and Aromatics: Add the beef mince to the pot. Break it up with a spoon and cook until browned all over, about 5-7 minutes. Drain off any excess fat if necessary. Add the chopped onion and cook for 5 minutes until softened and translucent, then add the minced garlic and cook for one minute more until fragrant.

Add Spices and Potatoes: Stir in the smoked paprika, ground cumin, and chilli powder, and cook for another minute to toast the spices. This step really awakens their flavour. Add the diced potatoes and stir to coat everything in the spices and beef fat.

Simmer the Base: Pour in the chopped tomatoes and beef stock. Scrape the bottom of the pot to release any flavourful browned bits. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Add Beans, Corn, and Meats: Stir in the drained black beans, sweetcorn, and the cooked bacon and sausage you set aside earlier. Let the soup simmer for another 5 minutes to heat everything through.

Make it Creamy: Reduce the heat to low. Slowly stir in the double cream and the grated cheddar cheese. What works best for me is adding the cheese in small handfuls, stirring until each addition is melted before adding the next. This prevents clumping. Continue to stir gently until the cheese is fully incorporated and the soup is thick and creamy. Do not let it boil after adding the cream and cheese.

Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper. Let it rest for 5-10 minutes off the heat. Ladle into bowls and garnish with fresh chives or parsley before serving.