Potato & Cheddar Cheese Soup

¼ pound veggie bacon 1 large onion, chopped 3 pounds baking potatoes (about 6) 4 ½ cups water

1 tsp salt 6 ounces cheddar, grated (about 1 ½ cups) ¼ cup chopped chives 2 Tbsp olive oil

Cook veggie bacon according to package directions and set aside. In a large sauce pan, heat the olive oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Peel and cut the potatoes into 1 inch cubes. Add to the pan with the water and salt and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until potatoes are tender, 15 to 20 minutes. Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Add more salt if needed. Serve the soup topped with the veggie bacon crumbles and chives.