Bacon Potato Soup With 4 Cheeses

It sprung out of my head on a winter's night--a mix of beer cheese and potato soup recipes and turned out delightful. Both my picky eater son and hubby loved it. I think you could throw in some broccoli or spinach and it would be even more heavenly. (I didn't dare because my boy wouldn't eat it if it were green.) The carrot along with the cheese gives it a lovely orange color.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 4  slices bacon
• 3  potatoes, peeled and cut into large hunks
• 1  carrot, peeled and cut into large hunks
• 1  small onion, peeled and cut into large hunks
• 2  large garlic cloves, peeled
• 3  cups water (or enough to cover veggies well)
• 1  tablespoon  chicken soup base or 1  teaspoon chicken bouillon
• 2  cups 2% low-fat milk
• 1⁄4 cup flour
• 1⁄2 cup  shredded sharp cheddar cheese
• 2 -3  tablespoons  shredded parmesan cheese
• 1  teaspoon  italian seasoning
• 1  teaspoon  white cheddar cheese powder
• 1⁄2 teaspoon salt (or to taste)
• 1⁄2 teaspoon dry mustard
• 1⁄4 teaspoon white pepper
• 1  tablespoon blue cheese, crumbles
• 1⁄4 cup light sour cream

Directions

1. Fry bacon until crisp. Set on towel to soak up fat. Crumble into small bits. Set aside.
2. Put potatoes, carrot, garlic, onion and water in saucepan and bring to a boil. Let boil uncovered until potatoes are done.
3. Put in blender with soup base or boullion. Blend until all vegies are pureed. Pour back into saucepan.
4. In meantime, put milk and flour into separate bowl and whisk together until flour is thoroughly blended with the milk.
5. Pour milk mixture into saucepan and warm on med or med-low heat. Add cheeses and seasonings and stir well. Heat until all cheeses are melted and flavors are blended--about 10 minutes.
6. Serve with bacon crumbles and extra cheese for sprinkling on top. Garlic toast and apple slices are a good accompaniment.