Ham And Potato Soup

Ingredients

• 3 strips bacon, chopped
• 1 � pounds organic Yukon gold potatoes, thoroughly washed and diced, but not peeled
• 1 leek, washed, and chopped, all white part, only some of the green
• 3 cloves garlic, diced
• 3 medium organic carrots, washed and diced
• � cup whole wheat flour*
• 4 cups homemade chicken broth, or store bought
• 2 cups water
• Salt & pepper to taste
• Red pepper flakes (optional)
• Green onion, chopped for garnish
• � cup (or more) shredded cheddar cheese for garnish

Directions

1. In a large stock pot cook the chopped bacon over medium high heat until crisp, about 5 minutes, stirring occasionally. Remove the bacon with a slotted spoon and place on a plate lined with paper towels to soak up the grease; set bacon aside.
2. Keep about 2 tablespoons of bacon grease in the pot, remove some if necessary. Add the chopped leak and a pinch of salt; cook for 3 minutes, or until leek is softened. Add the garlic; cook 1 minute. Add the carrots and potatoes; cook for 3-5 minutes.
3. Add the flour; stir for 3 minutes. Add the homemade chicken broth, 1 cup at a time. Add water and stir to combine. Crank the heat to high and bring the soup to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until potatoes are tender, stirring occasionally.
4. Taste the broth and season with salt and pepper if necessary and red pepper flakes. Use a potato masher to partially mash the potatoes, leaving some chunks.
5. Add the diced ham. Allow to heat through for 3 minutes.
6. Ladle the soup into bowls, serve with bacon bits, green onion and cheddar cheese on the side so guests can top their soup to their liking.