Wolfgang Puck Recipes

	Sauté vegetables for 5 minutes.
	Gradually pour in chicken broth, stirring constantly.
	Add about a quarter of hot soup to cheese in bowl.
	Mix cheese and soup mixture until smooth.

Hearty Potato & Cheddar with Bacon Soup

Serves 6

This classic winter soup combines the hearty flavors of cheddar cheese and bacon in a thick soup. It should be served with chunks of warm French bread in front of an open fire.

Ingredients

Potato & Cheddar with Bacon:

1/4 pound smoked sliced bacon, coarsely chopped
1/4 cup butter
2 small leeks, trimmed, chopped
1 large onion, chopped
1 carrot, peeled, chopped
1 clove garlic, minced
1/2 cup flour
6 cups chicken stock
3 pounds Idaho potatoes, peeled, cut into 1/2-inch cubes
1 pound Vermont sharp cheddar cheese, grated
1/3 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup heavy cream

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.

Garnish with thinly sliced scallions or chives and crumbled bacon