1 pound of bacon cut into small pieces
1/2 cup of flour
1 quart of heavy cream
3 cups of water
1/4 cup sliced leeks
Salt, pepper and powedered garlic
2 cups shredded cheddar
In a large pot, crisp up the bacon, do not drain. Add flour and mix well. Add heavy cream and water, whisk until smooth. Add leeks and seasonings to taste. Bring to a simmer and cook for about 10 minutes stirring often. Add cheese and stir until melted. Serve in a bread bowl if desired.