How to make it

  • Cook bacon until crisp in saucepan then remove and drain well on paper towels.
  • Discard bacon grease and wipe pan thoroughly with paper towel.
  • Meanwhile prepare vegetables then add olive oil to saucepan and add onion, carrot and celery.
  • Sauté until onion is soft but not brown about 4 minutes.
  • Stir in chicken broth, potatoes and pepper then bring to a boil.
  • Reduce heat and simmer covered until potatoes are tender about 15 minutes.
  • Stir in cheese heating just until melted but do not boil then chop bacon and add to soup.
  • Season with salt and serve immediately.

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