Ingredients
5 small potatoes..peeled and dice
1 big yellow onion dice
3 tablespoon salted butter
Salt & pepper to taste
2 pcs of cheese (I use cheddar cheese bought from ntuc)
4-5 slices of back bacon (chopped small pcs)
1 cup chicken broth
180ml of whip cream (Emborg brand)
300ml full cream milk (i used Meiji brand.. fyi..Dutch lady is good too)
500ml water
Method
Heat pan.. add 2 tablespoon of oil..stir fry back bacon till golden brown and crispy (set aside)
Use a big pot (i used happycall pot-biggest pot)
Add 2 tablespoon of oil and butter
Stir fry the onion till about 60% cooked
Add in chicken broth..milk .. whip cream and water..then let it cook till boil (keep stirring gently)
Add in potato dice .. let it simmer with medium big fire
When potatoes are cooked soften..add in the cheddar cheese..salt and pepper to taste (Note: add in the salt moderately)
Lastly..off the fire and throw in the golden crispy bacon..stir well and garnish with some shallots and serve hot😁
Enjoy.
P/s tips: i stood right in front of my pot as i cooked this soup..dO nOT totally cover the lid and walk away else u will see the magic cooking pot brewing bubbles out from the pot.. gently and patiently stir it..else open the lid and stir it once in a while to ensure potatoes are cooked evenly).
