Saute bacon, onion, celery and shallot in 2 tbs butter until soft;

Add diced potato and saute another 5 mins;

Add chicken broth;

Cook until potatoes are soft;

Blend 1/2 to 3/4 of the potato mixture until somewhat smooth;

Add back to pot;

Stir in cornstarch mixed with a little bit of water;

Add heavy cream;

Cook until heated through and the soup has thickened.

Top with Vermont White Sharp Cheddar Cheese.