Bacon & Potato Chunky Cream

1. Cut potatoes in 12 partes each and place them in a deep pot with water to boil for at least 15 minutes (they will cook faster if the pieces are smaller, and as you are going to mash them, it doesn’t matter if they are not whole).
2. When potatoes are fully cooked, reserve about 1/4 of the potato chunks for later.
3. Cut bacon strips in small squares and reserve.
4. Heat olive oil and melt butter.
5. Add bacon until crispy. Reserve.
6. Reserve half the bacon with the potatoes you reserved previously.
7. Place the remaining potatoes in the blender, along with milk, water (or tomato broth like I do), salt, pepper, white pepper, powdered garlic, and Knorr’s chicken broth bouillon.
8. Check your cream after blending. Is it too thick? Add more milk.
9. Heat a deep skillet and add bacon, then potato cream from blender, and stir. When heated, add reserved potato chunks and keep stirring, trying not to break them.

Optional: in the serving plate, place some melting cheese squares (ranchero, asadero, chihuahua, Monterey Jack, cheddar, or any combination) and top with potato soup.