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1
Cook bacon till crisp in 3-qt saucepan, remove and drain well on paper towels.
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2
Throw away bacon grease and wipe pan thoroughly with paper towel.
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3
meanwhile, prepare vegetables.
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4
Add in extra virgin olive oil to saucepan and add in onion, carrot, and celery as they are cut up.
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5
Saute/fry till onion is soft but not brown, about 3-4 min.
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6
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, till potatoes are tender, about 10-15 min.
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7
Stir in cheese, heating just till melted-don't boil.
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8
Chop bacon and add in to soup.
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9
Adjust seasoning to taste by adding salt, if you like.
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10
Serve at once.
