1. 1. Cook the bacon in a large pot until crispy. Remove and crumble it, leaving the bacon fat in the pot.

2. 2. Add butter to the pot and sauté chopped garlic until fragrant.

3. 3. Stir in flour to create a roux.

4. 4. Slowly whisk in water until smooth.

5. 5. Add diced Idaho potatoes and simmer until tender.

6. 6. In a bowl, mix egg yolks with some of the soup broth to temper the eggs.

7. 7. Gradually stir the egg mixture back into the soup to thicken it.

8. 8. Add shredded cheddar cheese and stir until melted.

9. 9. Season with salt and pepper to taste.

10. 10. Serve hot, topped with crumbled bacon and chopped parsley.