4 rashers bacon, rind removed, roughly chopped
3 large potatoes, peeled and cubed
2 cups hot vegetable stock
3 sticks celery, sliced
2 tbs plain flour
2 cups milk
½ cup grated tasty cheese
¼ cup chopped fresh chives
Heat a large sauce pan and cook onion and bacon for 1 minute.
Add potatoes and cook for a further 3 minutes over a low heat.
Add stock and celery to the potato mixture and bring to the boil.
Reduce heat and simmer covered for 10-15 minutes for until potatoes are tender.
Blend flour in half a cup of milk, then once blended add remaining milk and mix. Slowly pour milk mixture into the soup. Increase heat and stir constantly until soup boils and thickens.
Remove from heat and stir in cheese and half the chives. Season to taste with cracked black pepper.
Serve topped with remaining chives.
Source: Best Recipes