HEARTY POTATO & CHEDDAR WITH BACON SOUP

By curly

Ingredients

• 1/4 pound smoked sliced bacon, coarsely chopped
• 1/4 cup butter
• 2 smal leeks, trimmed, chopped
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 carrot, peeled, chopped
• 1/2 cup flour
• 6 cups chicken stock
• 3 pounds Idaho potatoes, peeled, cut into 1/2 inch pieces
• 1 pound Vermont Sharp Cheddar cheese, grated
• 1/3 tsp salt
• 1/4 tsp fresh ground pepper
• 1 cup heavy cream

Preparation

Step 1

In a large saucepan cook bacon over medium-high heat until crisp. Remove with slotted spoon, set aside. Drain all but 1 tablespoon drippings. Add butter and melt. 

Add leeks, onion, carrots and garlic and cook for 5 minutes. Stir in flour. Gradually stir in chicken stock. 

Add potatoes. Bring to a boil. Reduce heat, cook partially covered for 15 minutes or until potatoes are tender. 

Place cheese in a large mixing bowl. Stir in about a quarter of the hot soup, mixing until smooth. Return cheese mixture to saucepan. 

Gradually stir in heavy cream, salt and ground pepper. Continue to heat soup until almost boiling.