Cheddar bacon potato soup

Peel the potatoes and cut them into cubes of about 2 cm. Put them in the saucepan with 1 L of cold water.

Bring the water to a boil over high heat. As soon as it boils, lower to medium heat and cook for 15 min, until the potatoes are tender.

Crumble the chicken bouillon cube into the saucepan with the potatoes. Let it simmer for another 5 min over low heat.

Meanwhile, dice the bacon small. Cook it dry in the nonstick skillet over medium heat until crispy and golden.

Peel the onion and dice it small. Add it to the skillet with the bacon and cook for 3 min over low heat without browning.

Transfer the potatoes and their broth to a blender. Blend everything with the milk until smooth. Return it to the saucepan.

Off the heat, add half the shredded cheddar to the soup. Stir well so it melts.

Divide the soup between two bowls. Top with the rest of the cheddar, the bacon and onion, a spoonful of crème fraîche and the chopped chives.