Potato soup with cheddar and bacon

Ingredients for 2 servings:

• 350 g potatoes, floury
• 1 onion(s)
• 1 garlic clove(s)
• 50 g bacon, diced
• some butter
• 250 ml vegetable stock
• 250 ml milk
• 60 g Cheddar cheese, grated
• 1 tbsp sour cream
• salt and pepper
• Sugar
• nutmeg
• ½ box of cress

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and dice the potatoes, onion, and garlic. Fry the bacon in a pan until crispy, then remove and set aside. Add a little butter to the bacon fat and sauté the potatoes and onions. Briefly sauté the garlic, then deglaze with the stock and milk. Bring everything to a boil and cook the potatoes for about 20 minutes until tender. Puree the soup in a blender or with an immersion blender until smooth. Melt half of the Cheddar cheese in the soup, then stir in the sour cream and season to taste with salt, pepper, sugar, and nutmeg. Serve garnished with bacon cubes, the remaining cheese, and cress. Note: Since potatoes vary in their starch content and thicken, it is recommended not to add all of the liquid at once.