Uncle Ed's Favorite Cheese Soup

Cook bacon in a Dutch oven until crisp; remove bacon, reserving 1 tablespoon drippings in Dutch oven.

Crumble bacon and set aside.

Cook carrot and next 3 ingredients in drippings over low heat, stirring constantly, about 3 minutes or until tender, but not browned.

Add flour, stirring to blend; cook 1 minute, stirring constantly.

Gradually add chicken broth, stirring constantly.

Bring to a boil over medium heat; reduce heat and simmer about 8 minutes or until thickened.

Add cheese, stirring until melted.

Stir in milk, sherry, olives and pepper; cook over medium heat until thoroughly heated.

Sprinkle with bacon. Garnish with parsley, if desired.

Yield: cups.