Cook bacon until crispy; remove and crumble. Reserve 2 tbsp bacon fat in the pot.

Add diced Russet potatoes and chicken broth to the pot with bacon fat. Simmer until potatoes are tender (10-15 min).

Remove 2 cups of cooked potatoes and 1 cup of cooking broth; set aside.

Make the roux: Melt butter in a small saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in the reserved 1 cup of cooking broth until smooth.

Pour the roux mixture back into the Dutch oven. Stir in milk and heavy cream. Simmer for 5 minutes until the soup achieves a heavy, gooey, viscous consistency.

Stir in the reserved potato chunks, salt, pepper, half of the crumbled bacon, half of the cheese, and 1/4 cup of parsley until cheese is melted.

Ladle into bowls. Top generously with remaining cheese (broil briefly if desired), bacon crumbles, and fresh parsley.

Serve immediately.