Bacon Vegetable Soup

Directions

1. In a 4 quart pot, heat olive oil over medium heat. Add onion, leeks, garlic, celery, salt and pepper; sauté until onions are tender (7 - 10 minutes).
2. Add vegetable stock and potatoes. Bring to a boil.
3. Reduce heat to medium and continue to cook until potatoes are soft (15 - 20 minutes).
4. Remove from heat and transfer ½ the soup to a heat proof blender filling no more than half way. Hold blender lid down with tea towel (contents are extremely hot - may need to vent lid). Pulse blender to start and then purée until smooth. Transfer puréed liquid back to pot with remainder of soup.
5. Return soup pot to medium heat. Add carrots, bacon and green onions to soup. Continue cooking over medium heat until carrots are soft (10 - 15 minutes).
6. Reduce heat to low and slowly add cream while continuing to stir.
7. Stir in cheddar cheese and stir until cheese is melted and fully incorporated.
8. Garnish bowls with additional cheddar cheese and bacon if desired.
9. Serve with your favourite Kinnikinnick bread.
   Yields 8 portions