Today it feels like fall and is moving towards winter. (It will have a low in the upper 30's (4c) tonight) Since this is about my only free time for the week, I decided to knock out a pot of soup to take for lunches. For this batch, I also used a dried Numex pepper that I grew in the garden this summer. I dropped it in whole while simmering and removed it before pureeing the soup. It kicks it up just a touch without making it overly spicy. This is just a starting point, feel free to modify it any way that suits you. Ingredients: 1 pound of bacon 5 or 6 nice size potatoes 1 - 8 oz bag of shredded Cheddar 1/2 Spanish Onion 1 - 2 Carrots 1 - 2 Stalks Celery Water Salt/Pepper Cut bacon into small strips and start rendering in the soup pot on low medium. A lower temp is better as it gives you time to chop the rest of the ingredients without burning the bacon. Wash then dice the onions, carrots, celery and set aside. Wash the potatoes then chop into small (1/2" pieces - does not need to be exact but they should be consistent so cook time is uniform.) Once the bacon has cooked down, remove from the pot and drain on a paper towel. Using the bacon fat, saute the onion, carrot, celery and potatoes until they start to soften. Once they begin to soften, cover with water and simmer until fully cooked. This should take about 30 minutes. Use an immersion (stick) blender and puree. Add the shredded cheese and use the immersion blender to mix. Add the bacon back into the pot of soup after the cheese has been incorporated. Wait for the flavors to blend before adding too much salt of pepper as both are high in sodium. Add salt and pepper to taste. Done.