Bacon and Potato Soup Recipe

Cook bacon until crisp in 3-quart saucepan remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.

Meanwhile prepare vegetables. Add olive oil to saucepan and add onion carrot and celery as they are cut up. Saute until onion is soft but not brown about 3-4 minutes.

Stir in chicken broth potatoes and pepper; bring to a boil reduce heat and simmer covered until potatoes are tender about 10-15 minutes.

Stir in cheese heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt if desired. Serve at once.