• Begin by chopping and frying the bacon over medium heat until crisp. Turn off the stove, then remove bacon and drain on paper towels, leaving bacon fat in the pot. 
• Wash leeks, then use a sharp knife to slice off the root end and dark portion of the stalk, which tend to be tough and slightly bitter. Slice leeks down the middle, then slice each half into rings.
• Add leeks and peeled and sliced carrot to the pot. Sauté over low heat for approximately 10 minutes, stirring occasionally. Meanwhile, chop broccoli, slice pepper, and mince garlic. When the leeks are soft and wilted, add broccoli, Serrano, and garlic. Cook a few additional minutes, then turn the stove off. 
• Peel and cube the potatoes into ½"-1" pieces and add to the pot. Sprinkle with Herbs de Provence and add chicken bouillon cubes. Pour 3 cans of chicken broth and 1 cup of water into the pot and mix to combine.
• Bring the soup ingredients to a boil over medium heat. Once boiling, cover and simmer over low heat for 25-30 minutes, or until the potatoes are fork tender. Turn off the heat, then use an immersion blender to blend the soup into a creamy texture. 
• Season soup with salt and black pepper, then add ½ of the bacon and 1 cup of cheddar cheese. Stir with a wooden spoon until the cheese has melted.

Serving Suggestions

• This soup can be served as a light lunch, a side, or an appetizer. To serve, ladle into bowls and swirl 1 tablespoon of cream into it. Top with a tablespoon of cheddar cheese and some of the reserved bacon.