Preheat Dutch oven on medium/high.

Slice bacon into pieces.

Place bacon in Dutch oven and cook until browned.

Dice onion, garlic, and potatoes while bacon cooks.

Remove bacon (save grease). Add diced onion to pan and sauté.

When onion turns translucent, add garlic and sauté 2 minutes.

Add 1 cup dry white wine to deglaze pan. Scrape bacon bits.

Add chicken stock to pan.

Add diced potatoes and fresh dill. Bring to boil, then reduce to simmer. Cook 15-20 minutes until potatoes are tender.

Mix milk and flour together in a cup until fully incorporated.

When potatoes are tender, add cream and milk/flour mixture. Raise heat to medium and stir frequently until thickened.

Cut havarti cheese into small chunks while soup thickens.

Remove pan from heat. Add havarti cheese and stir until fully melted.

Ladle into bowls. Top with bacon and fresh dill. Serve with French bread and white wine.