POTATO SOUP WITH BACON AND GRUYERE (Swiss-style, for four)

6 slices lean bacon, coarsely chopped

½ medium onion, coarsely chopped

1 leek (or 2 scallions), coarsely chopped

½ pound white cabbage (about ¼ head) coarsely chopped

1 pound raw potatoes (2 medium, preferably yellow-fleshed) peeled, coarsely chopped

4 cups homemade chicken stock or canned chicken broth, more if the soup needs thinning

salt to taste

¼ teaspoon pepper

1 cup Gruyere cheese, grated

½ cup light cream

1 tablespoon fresh dill, finely chopped, or 1-½ teaspoons dried dill

1. Saute the chopped bacon in a large saucepan over medium heat for 3 minutes. Add the chopped onion, leek and cabbage and continue to saute for another 5 minutes. Add the chopped potatoes, pour in the chicken stock and season with salt and pepper. Bring to a boil, lower heat and simmer, uncovered, for 40 minutes.

2. Pour the soup into a blender and puree until smooth. Strain the soup through a fine sieve back into the saucepan and, over medium heat, add the cheese a little at a time and stir until melted. Do not boil. Just before serving, salt to taste, stir in the cream and sprinkle with chopped dill.

from Splendid Fare: The Albert Stockli Cookbook