ChefGail prepared one of her favourite soups on TV. It uses ingredients from farms that were visited a local culinary tour, including bacon from Irving’s Farm Fresh in Round Hill.
In medium soup pot over medium high heat, melt butter and sauté the onion and bacon for two minutes.
Add dried thyme and continue to sauté until onions are tender and bacon is cooked (about three to five minutes).
Add the flour and continue to stir until flour is combined and a roux is formed (a paste consistency).
Cook on low heat for two minutes, stirring constantly.
Slowly add the heated chicken stock*, while constantly stirring to form a smooth paste. (*Save the water from the cooked potatoes and use this as part of the 3 cups of stock.)
Add the milk and stir well to blend.
Add the potatoes and bring to a boil, then reduce to a simmer for 15 minutes.
Add one cup of grated cheese and stir to blend.
Adjust seasonings with sea salt and freshly ground pepper.
If soup is thick, add more milk.
Serve piping hot in large bowls, top each serving with remaining grated cheese, finely diced green onion or chopped parsley.
Garnish bacon bits.
Serve with rustic slices of bread.