• Melt butter in a medium pot and over medium heat.
• Add shallot and cook stirring occasionally until translucent, about 10 minutes.
• Add ¾ of Parmigiano Reggiano, chicken broth, milk and half and half. Reduce the heat to low, season with salt and pepper and simmer the soup for 45 minutes, until all ingredients are melted.
• Meanwhile, heat a medium skillet and over medium heat. Add bacon and cook until bacon is crispy. Transfer to a paper towel.
• After 45 minutes, add the remaining Parmigiano Reggiano into the soup and simmer for another 10 minutes.
• Using a stand blender, purée the soup and strain through a sieve.
• Serve immediately with crispy bacon, garlicky croutons and sprinkling of chives.

For the croutons

• Preheat the oven to 350 F.
• Heat the olive oil in a small sauce pan and over medium heat. Add garlic and cook for 1 minute until garlic releases its aroma.
• Strain the olive oil and discard garlic.
• Spread baguette cubes on a parchment lined baking dish. Drizzle with garlic-infused olive oil and toss well. Bake for 10-15 minutes until croutons are crisp and slightly browned.