Hearty Potato And Cheddar With Bacon Soup

Recipe Ingredients

1/4 lb	113g / 4oz	Smoked sliced bacon - coarsely chopped
1/4 cup	49g / 1.7oz	Butter
2 cups	292g / 10oz	Leeks - trimmed, chopped (small)
1 cup	62g / 2.2oz	Onion - chopped (large)
1		Carrot - peeled, chopped
1		Garlic clove - minced
1/2 cup	31g / 1.1oz	Flour
6 cups	1422ml	Chicken Stock - (see recipe)
3 lbs	1362g / 48oz	Idaho potatoes - peeled, and
		Cut into 1/2" cubes
1 lb	454g / 16oz	Vermont Sharp Cheddar cheese - grated
1/3 teaspoon	1.7ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	237ml	Heavy cream

Recipe Instructions

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 broth.

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.

Serve garnished with thinly sliced scallions or chives.

This recipe yields 6 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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