Hearty cheesy potato soup

Ingredients for 4 servings:

• 8 slices of chopped bacon
• Oil, if needed
• 1 medium-sized onion(s), finely chopped
• 1 m.-sized carrot(s), finely grated
• 300 g white cabbage, finely grated
• 1 stalk(s) leek, finely chopped
• 720 ml chicken broth
• 500 g potatoes, waxy, diced
• Salt and pepper, freshly ground
• ¼ tsp nutmeg, freshly grated
• Caraway, to taste
• 115 g cheese (Emmental), grated
• 120 ml milk
• 120 ml cream
• 1 bunch chives, finely chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Fry the bacon in the soup pot until it just starts to crisp (you may need to add a little oil to get the process started). Add the onion, carrot, white cabbage, and leek and sauté for about 5 minutes, stirring frequently. Add the chicken stock, potatoes, salt, pepper, nutmeg, and caraway seeds. Bring the soup to a boil, reduce the heat to low, cover the pot, and simmer for 35 to 40 minutes. Purée the soup with a hand blender. Reduce the heat to low and gradually stir in the cheese until the cheese is smoothly dissolved in the soup. DO NOT BOIL ANYMORE! Add the milk and cream at the very end and let it warm through briefly. Serve garnished with chives.