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1
Slice the bacon to 1 cm strips.
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2
Cut the onion into bite-size pieces.
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3
Peel and halve the potatoes and cut into 1 cm slices.
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4
Cook the bacon in a pot and render the fat.
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5
(If you are using ham, add oil for extra flavor).
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6
Add onions and coat with the fat.
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7
Add potatoes on top of the onions.
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8
Add just enough milk to almost cover the potatoes, then add the consomme soup stock cube and pepper (I needed about 600-700 ml of milk).
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9
*Be aware that the onions will release moisture, increasing the volume of liquid.
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10
When it comes to a boil, reduce the heat and cover with a lid.
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11
Simmer until the potatoes are cooked, and it's ready.
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12
*There will be coagulated milk floating on the surface, but it's safe.
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13
Pour the soup into serving bowls and sprinkle with pepper if desired.
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14
Reduce the cooking time by slicing the ingredients very thinly.
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15
A fellow COOKPAD user suggested serving this recipe with a side of bread.
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16
This is a cheese-pizza inspired version.
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17
Sprinkle the finished dish with cheese and microwave for 20-30 seconds!
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18
The soup thickens and tastes even richer.
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19
This is a Parmesan cheese version, which may not be for everyone...
