Being away on holidays, I've decided to whip up a batch up soup and blog about it before leaving. Once again, I'm not fully prepared for the challenge and realize I need to get moving on making some staples, like stocks. I love making stock, but jeez, it takes forever and I use it up so quickly. I keep meaning to make at least a vegetable stock, but haven't gotten around to it so this week's soup had only the benefit of salt and some fresh window box thyme. Topped with crisp, local bacon and some sharp shredded cheddar, it was still pretty tasty. Frankly, bacon and cheese on top of anything is delicious.