Heat a very large Dutch oven over medium heat. Add the bacon and cook until crispy on both sides. Remove from the Dutch oven and place on a paper towel then cut into bits; set aside.
Remove all but 1 teaspoon of bacon grease from the Dutch oven. Add the onion, carrot, and celery; cook, stirring often, for a couple of minutes. Add the minced garlic cayenne pepper, sea salt, and freshly cracked pepper, to taste then cook, stirring constantly, for 1 minute.
Add the diced potato and chicken broth. Cover with a lid and simmer for 30 minutes or until the potatoes are tender.
Add the milk then partially blend the soup with an immersion blender. Taste and re-season. Add the parsley and stir. Ladle into bowls then top with shredded cheese and bacon bits. Enjoy.
Side Note: If you would like your soup to be a little more decadent and creamy, add 1/2 cup of half and half or heavy cream.