1 Heat the oil in a large pan and tip in the onion, potatoes and bacon. Cook for 5 minutes ... vegetables are completely tender. 3 Blitz the soup with a hand blender, then pour in the milk.
If soup is thick, add more milk. Serve in bowls with extra shredded cheese, a dollop of sour cream, crumbled bacon and sliced green onions or chives on top.