Sharp Cheddar Cheese Soup

In large soup pot cook bacon until crisp. Add carrots, celery, green pepper and onions to the bacon. Cook over medium heat until veggies are tender crisp, about 10 minutes, stirring occasionally. Add, paprika, cayenne and mustard.

Stir in flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened.
Add milk and gradually add cheeses, stirring until melted. Do not allow soup to boil after cheese is added to prevent curdling. Season to taste with salt and pepper.