Cook Bacon: Heat butter in a large pot over medium-high heat. Add bacon pieces and cook covered until bacon is crisp, around 10-15 minutes. Remove bacon from pot and set aside for later. (Leave bacon grease in pot for next step!)

Caramelize Onions and Apples: In the same pot, add onions, apples, garlic, salt, pepper, cinnamon, and nutmeg, and cook covered, over medium-high heat, stirring frequently, until onions are a deep rich brown color, around 10-15 minutes. Add a dash of white wine or hard apple cider and scrape the bottom to deglaze the pot and remove stuck onions.

Cook Butter-Flour Roux: Add flour and cook, stirring frequently, until pasty, around 1 more minute.

Build the Broth: Add potatoes, chicken broth, apple cider, thyme, and bay leaves. Bring pot to a boil over high heat, then reduce to low and simmer, stirring occasionally, until potatoes are fork tender, around 30 minutes.

Blend with Final Touch of Dairy: Remove bay leaves, and remove pot from heat and let cool for 5-10 minutes. Add heavy cream and milk and stir. Use an immersion blender and blend until smooth, or transfer to a blender in batches. (If transferring to a blender, be sure to open a vent to let the heat escape, and cover the open vent with a towel to prevent splatter). Add gouda cheese, and stir constantly over medium-low heat until fully melted, around 5 minutes. Return cooked bacon, stir, serve, and enjoy!