Since today is the last day of National Soup Month I decided to post one of my favorite soup recipes.
Bacon and Cheese Potato Soup
4 Cubs diced potatoes, cut in to small bite sized pieces
1 package bacon
1 cup diced onion
1/4 cup diced leeks
1 teaspoon ground red pepper
1 teaspoon finely chopped garlic
8 cups of chicken stock (homemade or store bought – That would be 2 boxes of boxed stock.)
4 tablspoons of flour
1 cup shredded cheddar cheese
1/4 cup whipping cream
1/2 cup grated parmesan cheese.
2 diced green onions for garnish
Cook the bacon and cut it in to small pieces.
In a good sized soup pot or stock pot place the potatoes, the bacon, the onion, leeks, garlic, diced red pepper, and chicken stock. Let everything come to a boil and reduce the heat and allow it to simmer for 20 minutes. Make sure you stir it every so often to keep it from burning.
Return to a boil again and add the flour whisk as you are adding it. Then add both cheese gradually and whisk briskly until all the cheese is melted in. Turn off the heat and whisk in the cream.
Place in individual bowls and garnish with the green onions. The green onions really add to the flavor so even though they are just garnish I highly recommend putting them on.
Note: This recipe is my own creation, any likeness to any other recipe is purely coincidental.