Potato Bacon Soup

Yay Fall!! I've been thinking about creating a potato soup for years, finally got around to it yesterday and it was worth the wait. My boyfriend and I are gladly taking it to work every day this week.

1 Leek, white and light green part diced finely
6 slices of Bacon, roughly chopped
5 medium to large Russet potatoes, peeled and chopped into small pieces
2 cups Chicken stock
2 tablespoons Flour
2 cups Cream (I guess you could use any percentage of milk if you care about the fat content)
1/2 cup grated desired cheese

In a dutch oven, heat oil over medium. Add leek and bacon and cook for 1 minute. Add potatoes and cook for 3 minutes. Add the stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes.

Blend flour and 1/2 cup of the milk together. Slowly add to potato mixture, stirring to combine. Add the remaining milk to soup. Increase heat and stir constantly until it boils and thickens (constant stirring prevents milk skin forming on top).

Remove from heat and stir in grated cheese. Season with salt and pepper.