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Swiss Potato Soup

• 12 slices bacon, coarsely chopped
• 1 onion, coarsely chopped
• 2 leeks (or 4 scallions), coarsely chopped
• 1 lb. cabbage, coarsely chopped
• 4 potatoes, peeled and diced
• 6 cups chicken stock
• 2 cups Gruyere cheese, grated
• 1 cup light cream
• 1 tablespoon dill weed
• salt and pepper

Saute bacon in a large kettle for three minutes. Add onion, leeks and cabbage and continue to cook for five minutes. Add the potatoes and chicken stock: bring to a boil, lower heat and simmer uncovered for forty minutes. Pour into blender, a little at a time, and spin until smooth. Pour back into kettle. Add cheese gradually and stir over medium heat until melted. Do not boil. Just before serving add cream, dill weed, and season to taste. Serve with buttered croutons. This is a very hearty soup.

Serves 10 to 12