Four Onion Potato-Cheese Soup

1/3# finely chopped bacon

1 lg. Vidalia onion

1 med. purple onion

5 green onions

6 lg. cloves garlic

1 big carrot - grated

8 sm.-med. Yukon Gold potatoes

1c dry white wine

1 qt. vegetable stock *

6oz. 1/2-bag chopped kale 

12oz. mixed cheese **

chicken or vegetable soup base

(I didn't use the Half & Half)

<— Making the Vegetable Stock.  I simmered mine about 90 minutes.   I added some peppercorns and a little sea salt.

~ Cut off 1/3 of a 1# package of frozen bacon.  It cuts better when partially frozen.  Cut it across the strips, every 1/4".  Then turn those strips and cut again, across, every 1/4#.  Put the bacon in a 5qt. pan and sizzle until well done, breaking it up often.  Drain off about half of the fat and scoop out the bacon onto a folded paper towel.

Add the chopped vegetables to the pan with the bacon drippings and brownings and wine.  Sauté - simmer about an hour.  Add the vegetable stock, kale and cheese.  I used **4oz. each of pepper-jack, feta, and cream cheese.  Use whatever you have or like.  I simmered this a while then checked the flavors, adding some soup base.  I didn't need much since the vegetable broth I made had lots of flavor! 😋 Serve topped with bacon crumbles, or stir the crispy, crumbled bacon into the soup just before serving.

Once again, it's a hot day here. . .80° with 50% humidity, but when a gal's craving soup, there's just no way around it! . .Lin