Bacon and Potato Soup

Cook bacon until crisp in 3 litre saucepan, remove and drain well on kitchen paper. Discard bacon dripping.

Meanwhile, prepare vegetables. Add olive oil to the same 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 stock, potatoes and pepper; bring to the 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.