MAKING

1. Place a large pot over medium flame, add bacon and cook for about 10 minutes or until brown and crispy. Remove the bacon with a slotted spoon and drain on a paper towel.

2. Drain some of the bacon fat out of the pot, bring the heat to a medium-high and add in the celery, carrots and onions. Stir and cook for 5 minutes.

3. Add potato, salt, pepper, cayenne pepper, paprika, dried oregano, garlic powder, and dried thyme. Stir well.

4. Pour chicken or vegetable stock, turn the heat to high and bring to a boil. Reduce the heat to low, cover the pot with a lid and simmer for 30 minutes or until the vegetables are tender.

5. Once the vegetables are tender pour half of the soup into a separate heat proof bowl. Using an emersion blender puree the soup until thick and creamy.

6. Pour pureed soup back in the pot and stir to combine. Pour the cream and season with salt and pepper to taste.

SERVING

7. Ladle soup into a bowl, garnish with the crispy bacon bits and shredded cheddar cheese, serve and enjoy!