Potato and Bacon Milk Stew

• 4 Potatoes
• 1 Onion
• 6 slice Bacon (or ham)
• 1 just enough to almost cover the ingredients Milk
• 1 Consomme soup stock cube
• 6 dash Pepper
• 1 Pepper (garnish)
• 1 tbsp *Oil (if you are using ham)

1. Slice the bacon to 1 cm strips.
2. Cut the onion into bite-size pieces.
3. Peel and halve the potatoes and cut into 1 cm slices.
4. Cook the bacon in a pot and render the fat.
5. (If you are using ham, add oil for extra flavor).
6. Add onions and coat with the fat.
7. Add potatoes on top of the onions.
8. Add just enough milk to almost cover the potatoes, then add the consomme soup stock cube and pepper (I needed about 600-700 ml of milk).
9. *Be aware that the onions will release moisture, increasing the volume of liquid.
10. When it comes to a boil, reduce the heat and cover with a lid.
11. Simmer until the potatoes are cooked, and it's ready.
12. *There will be coagulated milk floating on the surface, but it's safe.
13. Pour the soup into serving bowls and sprinkle with pepper if desired.
14. Reduce the cooking time by slicing the ingredients very thinly.
15. A fellow COOKPAD user suggested serving this recipe with a side of bread.
16. This is a cheese-pizza inspired version.
17. Sprinkle the finished dish with cheese and microwave for 20-30 seconds!
18. The soup thickens and tastes even richer.
19. This is a Parmesan cheese version, which may not be for everyone...

potatoes, onion, bacon, just, cube, pepper, pepper, oil

Taken from cookpad.com/us/recipes/143503-potato-and-bacon-milk-stew (may not work)