CHEDDAR and BACON SOUP

Preparation : In a saut pan over medium-high heat, cook bacon until crisp. Remove and place on paper towels to absorb the extra fat. In a 4qt saucepan, heat the oil over high heat. Add the carrots and onions and cook until soft, stirring often so they do not stick. Stir in the mustard and flour. Cool 3 minutes, stirring. Add chicken broth, pepper and two cups of water. Bring to a boil and stir until thickened. Stir in the half and half and cheese. Reduce heat to medium-low. Return bacon to the saucepan. Stir over low heat until cheese is melted, about 3 to 4 minutes.