Directions

1. Place the bacon in a large sauce pot over medium heat and begin to render the fat. Cook for about 5 minutes until the bacon starts to brown slightly. While the bacon cooks, wash all produce and then prepare for the soup.
2. Add the leeks, carrot, and celery to the pot and cook for another 4 minutes, or until the vegetables start to become slightly translucent.
3. Add the garlic, potatoes, chicken stock, and water. Bring the soup to a simmer, then cover and cook for about 25 minutes, or until the potatoes are tender.
4. Once the vegetables are cooked, whisk the flour and heavy cream together, then add to the soup along with the salt and hot dogs. Continue to simmer the soup for another 10 minutes until it has thickened slightly and the hot dogs are warmed through.
5. Serve warm with the grated cheddar and parsley as garnish.