Step 1

In a Dutch oven over medium heat, cook the bacon until crisp.

Step 2

Using a slotted spoon, transfer the cooked bacon to a paper-towel-lined plate to drain.

Step 3

In the bacon drippings, sauté the celery, the onion, and the green pepper until tender.

Step 4

Stir the flour and the ground pepper into the veggie mixture until blended.

Step 5

Gradually add the broth and the milk to the veggie mixture.

Step 6

Bring the veggie mixture to a boil.

Step 7

Cook the veggie mixture, while stirring, until thickened, about 1-2 minutes.

Step 8

Add the cheese, the olives, the carrots, and the sherry to the veggie mixture and cook until the cheese is melted.

Step 9

Serve with a sprinkle of the cooked bacon and the parsley.