Potato Soup recipe

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Potato soup with Cheese and Bacon

700 grams/1 pound 9 ounces peeled potatoes
50 grams/2 oz. butter or margarine
200 grams/7 ounces thick bacon or fat pork
2 cloves garlic, finely chopped
2 onions, finely chopped
6 tbsp flour
6 bouillon cubes
1 liter/1 quart milk
fresh rosemary sprigs
8 tbsp cream
6 tbsp fresh chopped chives
100 grams/3.5oz. grated extra aged (Gouda) cheese (I usually substitute Cheddar and Colby in this recipe)
I like mine a little more seasoned so I usually add
1 teaspoon of red pepper
1 teaspoon of celery salt
1/2 cup of parmesan cheese

Boil the potatoes and when done drain the water and steam them for a minute or so. Let them cool. Purée the potatoes over a bowl.

Dice the bacon or pork slab. Put the butter in a hot skillet and when the foam starts to evaporate, put in the bacon bits. Turn down the heat and saute the meat till it is golden brown. Drain the grease into a small bowl to use later and put the bacon bits to the side.

Pour the grease into a large, heavy skillet. Add the onions and saute for two minutes. Put in the garlic and saute for a minute longer. Sift in the flour and mix well. While stirring add 2 quarts of water and stir until the mix boils. Add the stock cubes and milk and bring to a boil again.

Whisk in the mashed potatoes and turn down the heat. Add the sprig of rosemary and let the soup simmer for five minutes. Take out the rosemary and whisk the soup some more.

When the soup is ready to serve, fold in the bacon bits, cream and 4 tablespoons of chives. Pour in a heated serving dish or tureen. Sprinkle the rest of the chives over it. Allow your guests to add the grated cheese to the soup to taste.