Cook the bacon in a large dutch oven until the fat is rendered and then remove and save for garnish

Add butter and sauté onion in butter until translucent

Add salt, pepper and a pinch of two of cayenne (use ground black pepper and plenty of it for a great taste and kick!)

Add potatoes and stock and cook on medium heat with the lid on until the potatoes are tender

With a potato masher or an immersion blender, blend a LITTLE until it's the desired consistency for you. (I don't blend much because I do like it chunky but it helps to thicken it to blend it a little)

Finish with the heavy cream and then serve with cheese, bacon, scallions, and sour cream