• Render bacon lardons in large soup pot over medium low heat until nearly crisp. Remove from pot and set aside.
• Increase heat to medium and add leek, garlic and serrano pepper. Cook for about 3 minutes until softened.
• Add sherry or white wine and salt and pepper. Let sherry do it's thing for about 2 minutes.
• Add potatoes and enough chicken broth to cover potatoes. Increase heat to medium high and bring to a simmer, cooking until potatoes are just fork tender.
• Make roux (recipes follows) and stir into soup making sure to keep stirring until combined well.
• Remove about 2 cups of the soup and blend using either a blender or a hand held immersion blender. Return to soup pot.
• Stir in mustard powder and container of Smoky Jalapeno Alouette Cheese.
• Serve in bowls, top with reserved crumbled bacon and more chopped leeks, if desired.

Roux

• Melt butter in a small sauce pan over medium heat. Add flour and cook for about 3-5 minutes, stirring continuously. Add milk and cream. Remove from heat and add immediately to soup.