Brandied Potato and Cheese Soup

hearty and flavorful. I found so many of the recipes to be too bland, and so I doctored one until it became my own. It's satisfying and filling. It doesn't last more than 3 days in my house.

• Ready In: 1 hr
• Serves: 10-12
• Yields: 2 quarts

Ingredients

• 6  russet potatoes, peeled and cubed
• 10  slices bacon, diced
• 1⁄2 medium sweet onion, diced
• 6  garlic cloves, minced (or 1 Tbs. minced garlic)
• 3  cups  chicken stock
• 2  cups  light cream
• 1⁄2 teaspoon salt (more or less to taste)
• 1⁄4 teaspoon black pepper
• 1  tablespoon Worcestershire sauce
• 1  teaspoon nutmeg
• 1⁄4 cup brandy (or more to taste. I use 1/2 cup)
• 1⁄2 cup  shredded cheddar cheese
• 1⁄2 cup  shredded parmesan cheese

Directions

1. In a large stock pot, boil the potatoes in salted water until fork tender. Drain and return to pot. Coarsely mash the potatoes.
2. Meanwhile, fry the bacon until brown and lightly crisped. Remove from pan and drain on paper towels. Reserve 1 Tbs. bacon fat, discard the rest.
3. Lightly brown the onions in the 1 Tbs. bacon fat. When onions are translucent, add the garlic.
4. Add the chicken stock, light cream, salt, pepper, brandy, nutmeg, Worcestershire sauce,bacon, and onions with garlic to the potatoes in the stock pot. Heat until boiling.
5. Reduce heat to low and simmer soup for 30 min., stirring frequently. Add the cheddar and parmesan cheeses, being careful to prevent boiling, as the cheddar will turn stringy if boiled. Heat until cheeses have melted, about 5-10 minutes.
6. Enjoy!