Potato and Apple Soup with Cheddar Cheese

Ingredients

1 pint heavy cream
1 gallon prepared Chicken Base of your choice
3 quarts prepared Ham Base
7 lbs. potatoes, peeled and quartered
1½ tsp. Garlic in Oil
6 Granny Smith apples, peeled and quartered
2 ribs celery, small diced
2 carrots, small diced
2 medium onions, small diced
½ lb. bacon, julienne
3 medium leeks, julienne
2 Tbsp. Liquid Chicken Consommé Prep
2 tsp. Worcestershire sauce
1 quart prepared Instant Yellow Cheese Sauce Mix

Instructions

(yields 2+ gallons)

In a stock pot cook the bacon until crisp. Remove bacon and reserve for later use. Sauté the leeks, celery, carrots, onions and |garlicinoil| in the bacon fat. Add the apples, potatoes, prepared Chicken Bases, prepared Ham Base and Liquid Chicken Consommé Prep. Simmer until the potatoes are tender. Puree the soup and finish with Worcestershire sauce, prepared Instant Yellow Cheese Sauce Mix, heavy cream and crisp bacon.