Vienna Bleu Cheese Potato Soup  

Ingredients: Six ounces of Bleu Cheese, Two large Yukon potatoes, One half pound of cooked bacon, one quarter cup of bacon fat or lard, Two pints of heavy whipping cream, Four cups of good quality chicken broth, One half cup chopped celery, One cup chopped onion, Four cloves of garlic, minced; One cup grated parmesan cheese, Three ounces of cream cheese, Two cups of grated Cheddar or Monterey Jack, One cup of sour cream, Salt and pepper to taste at the end.

Preparation: Sauté bacon and render fat, crumble bacon and save for garnish. Peel and chop potatoes into small chunks. Place bacon fat or lard, chopped onion, chopped celery and garlic into a large stock pot, sauté for five minutes on medium heat. Place potatoes into large stock pot and add chicken broth. Cook over medium heat for twenty minutes. Roughly mash potatoes. Add heavy cream and cook for an additional ten minutes. Add sour cream and cream cheese and stir until blended. Add all of the grated cheeses (Bleu, Parmesan, Cheddar or Monterey Jack) one at a time, stirring after each addition. For a thicker soup make a roux consisting of one half cup of butter and one half cup of flour then add to soup and cook for another ten minutes. Be sure to stir constantly to avoid burning. Garnish with crumbled bacon and serve.