Cooking the Bacon and Chicken

1. Cook the Bacon: Start by cooking the bacon in a large soup pot over low heat until crispy. This will render out the fat, which will be used to flavor the soup. Once the bacon is done, remove it from the pot and place it on a paper towel to drain, reserving 2 tablespoons of the drippings.
2. Sear the Chicken: Heat a bit of olive oil in the same pot over medium-high heat. Add the seasoned chicken and sear until golden brown on both sides. The chicken will continue to cook in the soup, so don’t worry if it’s not cooked through. Remove and set aside to cool, then cut into bite-sized pieces.

Making the Soup Base

1. Sauté the Vegetables: Add the reserved bacon drippings back into the pot. Toss in the diced onions, carrots, and celery, stirring occasionally until softened, about 5 minutes.
2. Add Seasonings and Flour: Stir in the garlic, hot sauce, Worcestershire sauce, and seasoning mix. Cook for about 2 minutes until fragrant. Sprinkle in the flour and stir well, cooking for another 2 minutes to eliminate the raw flour taste.

Adding the Potatoes and Final Touches

1. Incorporate the Broth and Potatoes: Gradually add the chicken broth, stirring continuously to incorporate the flour mixture. Add the half and half in the same way. Peel and cube the potatoes and add them to the pot. Bring the soup to a boil, then reduce to a simmer.
2. Cook the Soup: Return the chicken to the pot, including any juices that may have collected on the plate. Simmer the soup, partially covered, over medium heat for about 20 minutes, or until the potatoes are fork-tender.
3. Finish with Cheese and Bacon: Reduce the heat to low and stir in the shredded cheddar cheese until melted. Add half of the chopped bacon, reserving the rest for garnishing.