1/8th cup prosciutto, pork belly or bacon
1 large onion, coarsely chopped
1 1/2 cups pre-soaked chickpeas (a.k.a. garbanzo beans)
1-2 quarts chicken stock (just enough to cover the potatoes
3/4th cup shredded cheese (I used cheddar)
2 cups heavy cream
Saute the pork in the butter until crisp. Sweat the onions, add the potatoes, chick peas and stock (remember just enough to cover the potatoes). Bring to a boil and reduce heat to a low simmer. When potatoes are soft, puree the mixture in a blender. Pour back into the pot and add the cheese. Once cheese is melted add the heavy cream and reheat until hot.
This soup is so warm and comforting, you might even forget it's winter outside!