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In a large saucepan cook bacon until crispy.
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Spoon bacon from pot and set aside.
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Combine butter with the bacon grease that is still in the pan until butter is melted.
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Add onion, garlic and carrot and cook for 5 minutes or until onions are translucent.
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Sprinkle the flour over the vegetables and then slowly stir in the chicken broth.
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Add the potatoes and bring to a boil.
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Boil for 15-20 minutes or until potatoes are tender.
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Place cheese in a large mixing bowl.
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Add about 1/4 of the soup and mix with cheese until smooth.
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Now return the cheesy soup back to the saucepan with the rest of the soup.
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Now slowly stir in the heavy cream and season with salt and pepper.
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Continue to heat until almost boiling.
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Cut top out of a bread bowl and then hollow it out.
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Put the top and bread crumbs on the side of the bowl and then fill bread bowl with soup.