Place diced potatoes, carrots, celery, water and KNORR Chicken Stock Pot into a small pot.
Bring to the boil then reduce heat and allow to simmer for about 15 minutes or until vegetables are tender.
In a separate pan fry the diced bacon until crispy.
In a separate pot bring the milk to the boil then whisk in Dijon mustard and corn flour.
Then on a low heat, whisk in the grated cheddar cheese until it has all melted, followed by the crispy diced bacon and then the cooked vegetables together with the cooking water.
Season (to taste) with Robertsons Atlantic Sea Salt
Robertsons Freshly ground Black Pepper