1 medium onion, chopped
2 cloves garlic, chopped
3 slices bacon, chopped
2 tablespoons butter
1.5 oz cheddar cheese (or 1/4 cup) - cubed or grated
1/3 cup cream or milk
1 chive, chopped
salt & pepper
In a medium saucepan, cook potatoes in chicken stock until tender
While potatoes are cooking, cut bacon slices into small pieces, slice onion and garlic and saute in pan all together until brown.
When potatoes are tender, drain chicken stock into separate pan or jar for later.
Put potatoes in blender or food processor, along with cheese, butter and cream/milk. Blend until desired texture - the lumpier you want the soup, the less time you blend.
Use a spatula to dump potato mixture into a pan (I used the same pan I cooked the potatoes in).
While pan is on low heat, mix chicken stock in with newly-blended potato mixture.
Mix in the bacon, onion and garlic.
Gently stir over low heat until stock and potatoes are all mixed together.
Add dashes of Salt and pepper to taste.
Top with some chopped chives and parsley