Potato Cheese Soup
4 ozs bacon
2 ozs fresh leeks (white part only)
2 ozs celery
2 ozs carrots
1 tbs lemon zest
3 ¼ ozs all-purpose flour
6 cups chicken soup
1 tbs chicken base
¼ tsp dry mustard
¼ tsp ground white pepper
3/8 tsp tabasco
1 ½ tsp Worcestershire sauce
1 lb Velveeta cheese, cut into 1 inch cubes
1 cup half & half
3 cups potatoes, diced 3/8 inch and cooked
Slice bacon strips into ¼ inch wide pieces and sauté over medium heat until crispy. While the bacon is cooking, mince the leeks, celery and carrots in a food processor. Add the vegetables and lemon zest to the stock pot with the bacon. Sauté until vegetables begin to soften.
Using a wooden spoon, add the flour, stirring constantly. Continue cooking over low heat for about 5 minutes. Mix the chicken base and hot chicken stock together. Slowly add to the mixture in the stock pot and stir with a wire whisk until all the lumps are removed. Add the remaining seasonings and bring to a boil. Reduce the heat and simmer 15 minutes. Turn off the heat and add the cubed cheese. Stir until all the cheese is completely melted. Stir in the half & half and cooked potatoes and mix completely. Serve immediately. Sprinkle with shredded cheese, crumbled bacon and green onions. Yields 10 servings.
