Ingredients:

• 4-5 stocks of celery (chopped)
• 1/2 stick of butter
• 3 carrots (chopped)
• 1 sweet onion (chopped)
• 1 handful of parsley (chopped)
• 3-4 peeled potatoes (I used baby dutch yellow potatoes) (cubed)
• 1 package of cubed pancetta or 5 strips of bacon
• 1 cup of cream
• 1 cup of your favorite cheese (I used sharp cheddar)
• Salt and Pepper

Directions:

• In a large pot melt the butter, pancetta and chopped onions together
• Add celery, carrots, parsley and stir for a couple minutes
• Add chicken stock
• Add potatoes
• Bring to a boil and cook until cooked (soft)
• In a food processor take 1/3 of the soup mixture and pulse until almost smooth. Place in bowl and continue with the rest of the soup
• Return into the pot and bring back to a boil
• Add cream, cheese and salt and pepper to taste
• Serve with crispy bread or sandwich