Potato cream with vegetables and bacon. Delicious!

Preparation

1. Break the bacon into small cubes, and when you have it broken, put a little oil in a frying pan and add the bacon. Let it brown well, and when it's done, put it on absorbent paper to remove any remaining oil, and leave the bacon oil reserved, because we are going to use it to give a special touch to our vegetables.

2. Chop the onion, celery and carrot, and once you have everything well chopped, put the bacon oil back in the pan and sauté the vegetables. Cook for about 8 minutes until they are well poached. Season with salt and pepper.

3. Once you have the poached vegetables, peel the potatoes and cut them into small squares. Add them to the rest of the vegetables and let them cook. After about 15 minutes, add the flour mixed with the milk, and let everything cook for about 10 more minutes until all the vegetables are ready.

4. Pour in the chicken broth and let everything come to a boil. You will have to let it cook for about 10 minutes, until you see that the potatoes become soft.

5. Once everything is well cooked, transfer the mixture to a blender and blend everything until we notice that there are no lumps. At this point, return all the contents to the pot and stir. Let everything heat up again and add the cream. Let everything boil again for about 3 more minutes.

6. Add the chopped parsley and reserve some parsley for garnish.

7. Serve the cream in bowls garnished with parsley, grated cheese, and crunchy bacon pieces.