3 slices bacon
4 med. potatoes, cubed
1 sm. onion, chopped
1 c. chopped celery
1 c. water
1/4 tsp. curry powder
5 tbsp. flour
2 c. milk
1/3 c. shredded cheese
1/8 tsp. pepper
1 1/2 tsp. salt

Place bacon in single layer in 2 quart casserole. Cover with paper towel. Microwave on high 3 1/2 to 4 1/2 minutes or until bacon is crisp. Remove bacon; set aside. Add potatoes, onion, celery, water, salt, pepper and curry powder to bacon drippings. Cover with casserole lid. Microwave on high 12 to 13 minutes, or until vegetables are just about tender.

Combine flour and milk until smooth; stir into vegetable mixture. Microwave on high, uncovered 11 to 12 minutes or until mixture boils and thickens, stirring 2 or 3 times during last half of cooking time. Stir in cheese until melted. Crumble bacon and use to garnish soup. Serves 4 to 6.