Prepare the Bacon

In a large, heavy-bottomed pan, cook the bacon over medium heat until crispy. Do not drain the rendered fat. Once cooked, remove the bacon and place it on a paper towel-lined plate to absorb excess grease. Allow the bacon to cool, then crumble and set aside in the refrigerator.

Sauté the Vegetables

In the same pan, melt the butter in the remaining bacon grease over medium heat. Add the diced onion and sliced leeks, cooking for about 3-4 minutes until softened. Season with smoked paprika, salt, and black pepper, then stir to combine. Add the minced garlic and sauté for an additional minute, or until fragrant.

Cook the Soup in the Crock Pot

Lightly spray the inside of a slow cooker with cooking spray. Transfer the onion and leek mixture into the crock pot. Add the quartered potatoes, diced celery, chicken stock, white wine, rosemary, and Cajun seasoning. Stir to combine, cover with the lid, and cook on low for 8 hours or on high for 4 hours.

Prepare the Sausage

While the soup is cooking, brown the Italian sausage in a skillet over medium heat, breaking it up as it cooks. Once fully cooked, drain any excess grease and set aside.

Blend the Soup

Once the soup has finished cooking, turn off the slow cooker and remove the lid. Use an immersion blender to blend the soup to your desired texture. For a smoother consistency, blend the entire mixture; for a chunkier texture, blend only part of the soup, leaving the rest intact. If using a standard blender, blend the soup in batches, then return it to the crock pot.

Finish the Soup

Stir in the heavy cream, cheddar cheese, Parmesan (or Romano), and crumbled sausage. Continue stirring until the cheese is fully melted and incorporated into the soup. Taste and adjust the seasoning with salt and pepper as needed.

Serve

Reheat the crumbled bacon in the microwave for about 30 seconds. Serve the soup topped with the warm bacon and freshly chopped chives for garnish, if desired. Enjoy!