In a large, heavy bottomed pan (like a dutch oven), fry bacon until crispy. Do not drain bacon grease. Transfer cooked bacon to a plate covered with a paper towel to capture excess grease and set aside. Once cooled, crumble bacon, cover and place in refrigerator until ready to serve.

In the same heavy bottom pan, add butter to bacon grease. Melt over medium heat. Add diced onions and sliced leeks. Sauté for 3 to 4 minutes, until they begin to soften. Sprinkle with paprika, salt, and pepper then stir to coat. Add minced garlic and sauté for another minute, or until fragrant.

Spritz cooking spray on inside of crock pot. Transfer onion/leek mixture to a 6 or 7 quart slow cooker. Add potatoes, celery, chicken stock, white wine, rosemary, and Cajun seasoning to crock pot. Stir to combine. Cover with lid and cook on low for 8 hours or on high for 4 hours.

Once cook time is over, turn off slow cooker and remove lid.

In a skillet, cook the Italian sausage until browned and cooked through, breaking apart the meat as you cook it. Drain any grease and set aside. Do not add sausage to soup yet!

Next, blend soup mixture with immersion blender till desired texture. (Or carefully transfer soup in batches to a standard blender and blend to desired texture. If using a standard blender, transfer back to crock.)

Add heavy cream and stir. Add the cheeses and crumbled sausage to the soup and stir until cheese melted.

Taste soup and adjust seasoning to taste. Toss crumbled bacon in microwave for 30 seconds to warm up before serving. Top bowls of soup with crumbled bacon and chives. Enjoy!