Potato, Cheddar & Bacon Soup
6 SLICES BACON, CHOPPED
2 CUPS THINLY SLICED ONIONS
1 STALK CELERY, THINLY SLICED
4 CLOVES GARLIC ROUGHLY CHOPPED
4 CUPS (OR MORE) CHICKEN STOCK
2 LARGE RUSSET POTATOES
1 CUP SHREDDED AGED CHEDDAR CHEESE
1/2 CUP CREAM (OPTIONAL)
SEA SALT AND FRESHLY GROUND PEPPER
COOK THE BACON IN A LARGE POT OVER MEDIUM HIGH HEAT UNTIL CRISP. REMOVE WITH A SLOTTED SPOON TO PAPER TOWELS TO DRAIN. ADD THE ONION, CELERY AND GARLIC TO THE BACON DRIPPINGS, TURN THE HEAT TO MEDIUM LOW AND COOK UNTIL THE VEGETABLES ARE SOFT, BUT NOT BROWNED. ADD THE STOCK AND POTATOES AND BRING TO A SIMMER. COVER AND COOK UNTIL THE POTATOES ARE VERY TENDER, ABOUT 30 MINUTES.
PUREE SOUP IN BATCHES IN A BLENDER OR FOOD PROCESSOR UNTIL SMOOTH.
RETURN TO THE POT AND BRING TO A SIMMER. THIN WITH ADDITIONAL STOCK IF THE SOUP IS TOO THICK. ADD THE CREAM AND SEASON TO TASTE WITH SALT AND PEPPER. STIR IN THE CHEESE AND BACON UNTIL THE CHEESE HAS MELTED. SERVE IMMEDIATELY.