Perfect Loaded Potato Soup - cooking recipe

Ingredients

6 cups vegetable stock (home made is best, but any will work)
8 slices bacon (chopped to 1 inch pieces)
3 tablespoons butter
1 large yellow onion (chopped to 1/2 inch dice)
3 celery ribs (chopped to 1/2 inch dice)
3 carrots (chopped to 1/2 inch dice)
1 leek (sliced, white and light green parts only, use the dark green leaves in the stock!)
1 teaspoon salt (more to taste)
1/2 teaspoon pepper (more to taste)
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 cup flour
2 cups milk
6 large potatoes (peeled, chopped to 1/2 inch dice)
1/2 cup sour cream (optional, garnish)
1/4 cup fresh chives, chopped (optional, garnish)

Preparation

In large soup pot, fry bacon to crisp. Set aside bacon. Reserve grease in the pot (about 1 tablespoon; discard excess).
Add butter to the bacon grease.
Cook the onion, celery, carrot, and leek in the butter/grease mixture until fairly tender.
In a small bowl, mix the flour, salt, pepper, paprika, dried mustard, and thyme. Add to the tender vegetables/butter/grease mixture in the pot. Stir constantly for 1-2 minutes.
Add milk. Stir constantly until thickened (about 5 minutes).
Add potatoes and stock. Add enough stock so that it covers the vegetables and has some extra liquid.
Simmer gently until the vegetables are all tender. Stir frequently to avoid the milk/etc from sticking.
When vegetables are tender, remove about a third to half of the soup (or however much you like it, depending on how smooth you like your soup) and blend until smooth. Return to pot. Stir.
Remove from heat. Add cheese. Stir to melt.
Adjust salt & seasonings.
Serve. Garnish each bowl with bacon and a dollop of sour cream and a sprinkle of chives.