Cheddar Cheese Soup

I haven't made this one yet, but I have always meant to. If you try it, let me know how it turns out!!

CHEDDAR CHEESE SOUP

1/2 lb. bacon, crisply cooked and crumbled
3 Tbsp. butter
1/2 cup finely chopped carrots
1 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped green peppers
5 oz. sliced green peppers
1/4 cup flour
2 cups chicken broth
1 lb. shredded aged cheddar cheese
1 cup milk
1 Tbsp. dry sherry
2 Tbsp. chopped fresh parsley
Coarsely ground black pepper

In large saucepan, saute carrots, celery, onion, and green pepper in butter over low heat 5 minutes or just until tender. Blend in flour then gradually stir in broth, cooking over low heat. Stir constantly until mixture thickens and boils. Continue cooking 5 minutes. Add cheese and stir over low heat until cheese is melted. Stir in milk, sherry and olives. Simmer 10 minutes. Season to taste with salt and pepper. Serve garnished with bacon bits and parsley. This soup tastes best if made a day in advance.