Several years ago I found this recipe for cheddar cheese soup while wasting time reading blogs. It turned out that I wasn't wasting my time after all. I love this soup! And there is a big pot of it on the stove right now.
A few thoughts and tips....You could make it vegetarian by using olive oil to cook the vegetables, but the flavor of the pancetta is wonderful. Use good sharp cheddar cheese. I used half Cabot Creamery Seriously Sharp and half Kraft Cracker Barrel Extra Sharp. And the method used in the recipe for adding the cheese and flour really does work.
Now I have almost-burned banana bread that I am going to try to salvage by making a bread pudding with it...hope it works.