Saute some bacon on the saute pan, cook till mostly done. When done, set them aside. You'll need them again later. Re-using the bacon fat, using it as oil, saute some onions, garlic, carrot's and peeled quartered golden potatoes.(medium bag of potatoes) Leave them on the go.
In the meantime, start making a bechamel sauce. Add in cubed cheddar cheese and stir continuously. Don't let the sauce burn, so don't blast the heat. By making a cheese sauce instead of actually just poring cheese in does two things. It acts as a thickening agent and two ensures even cheese distribution without lumps.
Back to the veggie mixture cooking away. When boiling, add in a bottle of beer!!! I used 312. Also add in some chicken broth. About a can or box. Make sure its low sodium broth. Also add in lemon and orange juice. Fresh juice please. Keep it cooking until it boils again.
When it boils and everything is almost fork tender, add in the cheese sauce and two small tomatoes. Then let it cook until completely fork tender. The soup mixture should be a tad thicker now. Right before its done, re-add that bacon. Using a food processor, just puree everything up. Leave it a bit chunky.
Before I forget, salt and pepper everything throughout the process. You can also add in some spicy ****. Use corn as a garnish.
My own recipe, from the dome.