savoy cabbage soup with bacon and cream

¼ lb bacon, finely chopped
1 Spanish onion, finely chopped
2 carrots, peeled and coarsely chopped
¼ c all-purpose flour
8 c chicken stock
2 medium potatoes (about ¾ to 1 lb), diced
1 Savoy cabbage, shredded
1 T caraway seeds
½ t black pepper
1 to 1 ½ c heavy cream
crumbled blue cheese for garnish (optional)

Place heavy stockpot over med heat, add bacon, cook until golden brown, about 10 minutes. Set bacon on paper towel and discard all but 2 T of bacon fat. Set aside. Reheat the stockpot. Add the onion and carrots and cook until tender, about 10 to 15 mins. Sprinkle the flour on the vegetables, stirring all the while. Slowly add stock, stirring constantly; raise heat to high and bring to boil.

Lower the heat to low, add potatoes, cabbage, caraway seeds and pepper and cook until tender, about 1 hour. Do not let it boil again. Gradually stir in heavy cream, lower the heat to very low, and cook until heated through, about 10 minutes. Serve immediately garnished with the reserved bacon and blue cheese if desired.