Add Oil, allow to get hot. Add Onion, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 6 minutes. Add Leak, and Celery, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Add Carrots, sauté for 4 minutes.
Reduce heat to medium. Make a well in centre of pot, add a little Oil if required. Add Garlic, sauté for 30 seconds, mix well. Deglaze pot with Wine, allow Wine to mostly reduce.
Add Bacon back in, add 500 ml of the Stock. Using a stick blender, blend Soup until smooth.
Add rest of the Stock, Potatoes, Bay Leaf, Celery Seed, Thyme, Salt, and Pepper, then bring to a simmer, cook for about 90 minutes or until the Potatoes are tender.
Add Yogourt, Sour Cream, and Cheese and stir everything together.
Roux:
- Add Butter to fry pan on medium heat, let melt, sauté for 3 minutes (until frothing slows), stirring regularly. Add Flour, stir constantly for 3 minutes.
Add Roux to Soup, mix well. Let sit for 15 minutes.