Ingredients (enough for about 3 people when served as the entree)
1 lb bacon
1 medium yellow onion
7 medium red potatoes
2 c chicken stock
salt, pepper, dried parsley
shredded cheddar cheese
Using a large pan, cook the bacon until crispy and remove to drain, leaving the fat in the pan. While the bacon is cooking, cook the whole potatoes in the microwave until tender and dice the onion.
Add the onions to the bacon fat. Continue to cook the onions in the fat as you cut the tender potatoes into medium sized chunks.
If the soup in your pan is too shallow you'll have to transfer it into a deeper bowl to use the immersion blender until the mixture is fairly smooth. (I like my big, wide pan for cooking so there's plenty of bacon cooking surface area but then I have to pour it into a narrower, deeper bowl for blending. I suppose this isn't necessary if you start by using a kettle.)
Stir in salt and pepper to taste (about 2t and 1/2t for us) and about 2t of dried parsley.
Crumble the bacon and stir in those pieces.
Serve hot so the cheese shreds melt as you stir them into each serving.