Potato Soup With A Kick - cooking recipe

Ingredients

8 cups thin-skinned potatoes, cut into one inch cubes
2 large onions, diced small
2 stalks celery, finely chopped
4 garlic cloves, diced (or more)
1/2 cup scallion, chopped
32 ounces chicken broth, low sodium
1 teaspoon cajun spices
1/2 teaspoon smoked paprika
1/2 teaspoon fresh rosemary, chopped small
1 teaspoon fresh thyme
4 slices bacon
3 tablespoons flour
2 tablespoons butter
12 ounces beer (Sierra Nevada is what we like, don't use a light beer!)
1 cup monterey jack pepper cheese, shredded
1/2 cup asiago cheese
Optional ingredients
pepperoni (optional) or beef stick, to taste (optional)
2 cups steamed cauliflower, broken into bite-sized pieces (optional)
1/2 cup sour cream (optional)

Preparation

Simmer potatoes, celery, onions, scallions, garlic, chicken broth and spices in large pot, covered, for about 1/2 hour until well-softened.
In a saute pan, brown bacon to make bacon bits. If you are using any other meats, brown them lightly as well. Set aside on paper towel to drai.
Drain bacon grease out of saute pan, leaving drippings. Melt butter in drippings, add flour and stir till it browns to make a roux.
In the large pot, mash potatoes up somewhat so there are no large chunks. Add roux and beer, stir at a low simmer until it thickens slightly.
Add bacon bits, (ham, beef stick or pepperoni if you choose), and cheeses. Stir until blended. Add cauliflower if desired.
Top with sour cream when serving, if desired, and a dash of smoked paprika.