Creamy Cotswold Soup with Bacon

This recipe is quick and easy.  My friend gifted me a soup cook book for christmas.  The market had all the cheeses that one could ask for but I think Cotswold cheese would be good.  However the recipe called for Blue Stilton cheese. I’m going to take Prilosec® before attempting to eat the soup.  I know my body.

Creamy Cotswold Soup with Bacon

4 tbsp. unsalted butter

1 cup chopped leeks (make sure you rinse the sand out 3 - 4 times or more.  you don't want sandy soup!)

1 cup chopped celery

1 lb. Yukon or red skinned potatoes

3 cups chicken stock

½ tsp. rosemary

5 oz. Cotswold cheese (cubed)

½ - 3/4 cup heavy cream

salt and black pepper

Cooked and crumbled bacon to garish

To make the soup, melt the butter in a large, heavy pot over medium heat. Add the leeks and celery, then sauté until softened, about 5 minutes. Add the potatoes, stock and rosemary. Bring to a simmer; reduce heat and cook, uncovered, until the vegetables are very tender, about 20 to 25 minutes.
Transfer and use an immersion blender.  Return the soup to the pot and set over low heat. Whisk in the cheese until it melts, then whisk in the half-and-half. Heat for another minute, then season with salt and black pepper.